To start, first preheat your oven to 425º degrees Fahrenheit.
To prepare your mise en place, very thinly slice the onion and émincé the garlic. Mince the jalapeños and make sure to reserve the juice. Roughly chop the pitted olives and then slice the peeled tomatoes into approximately 1/4" -inch slices. Just be careful when slicing as they can be quite slippery. You don't have to peel the tomatoes, but this dish is much nicer to eat if the tomatoes have been peeled (see attached drill-down). Next, cut the lime in half and roughly chop the cilantro. Lastly, gather the capers, bay leaves, white wine, olive oil and reserved jalapeño juice.
- 1/2 white onion
- 3 garlic cloves
- 1 to 2 tbsp pickled jalapeños (with the juice)
- 1/4 cup green olives (such as picholine)
- 4 medium tomatoes
- 1 lime (optional)
- 1/3 cup cilantro
- 1 to 2 tbsp capers
- 3 bay leaves (optional)
- 1/4 cup white wine
- 1/3 cup extra-virgin olive oil