Salami Dominicano Guisado (stewed Salami)

Slice the Salami.  Slice the onions and place them in a dish. Add one tablespoon of vinegar to the onions, and toss. Slice the green peppers (do not add vinegar). 

Add the olive oil to the pan over a high heat. Fry the salami. The salami I used was pre-sliced, so required a short cooking time, and a medium heat. Remove the salami and put on a plate. 

Turn the heat down to medium, and fry the red onion and the green peppers. Once they have softened, add half a can of chopped tomatoes, or the equivalent in tomato puree.

 Add some water and stir. Do not allow the mixture to become too thick. Add the salami and simmer for a few minutes. Add the olives (stuffed with pimento). Also add about a tablespoonful of the juice from the jar of olives, if you like the flavour. Add pepper if desired. I added none, since I was using German peppered salami.  

You can start to prepare the basmati rice about halfway through the preparation of this dish (the rice will be cooked in about 8 or 9 minutes). 

I was casting around for a salami recipe using tomatoes, and found the basis of the above recipe at:

https://snapguide.com/guides/make-salami-dominicano-guisadostewed-salami/

By someone calling herself Diana. Her recipes at: https://snapguide.com/diana-12/ are well worth checking out.