Easy Tomato Basil Pesto Salsa

Directions

1. 1
   Drain tomatoes and reserve liquid.
2. 2
   Dice tomatoes into smaller chunks.
3. 3
   Saute onions over medium heat in white wine or vermouth until translucent. Add tomato liquid to prevent burning if necessary.
4. 4
   Add tomatoes and chilies to saute pan. Cook until lightly browned. Add tomato liquid as necessary to avoid burning.
5. 5
   Combine onion, tomato and chili mixture with pesto and red wine vinegar in a medium bowl and stir.
6. 6
   Add course salt and freshly ground black pepper to taste.
7. 7
   Cover and refrigerate 1 hour or until ready to serve.