SERVES 4 TO 6
2 tablespoons vegetable oil (only 1 tablespoon if cooking
on the grill)
1 large onion, finely sliced (about 1½ cups)
1 tablespoon chili powder
2 teaspoons ground cumin
One 28-ounce can whole tomatoes, drained and broken up
by hand into rough chunks
¼ cup capers, rinsed, drained, and roughly chopped
¼ chopped green or black olives
¼ cup chopped fresh cilantro, plus more for garnish
Kosher salt and freshly ground black pepper