garlic pepper sauce

(from mdm’s recipe box)

Source: everyday food, issue

Prep time: 45 minutes

Categories: sauce

Ingredients

  • 3 tablespoons olive oil
  • 2 large onions, coarsely chopped (4 cups)
  • 2 green bell peppers, ribs and seeds removed, coarsely chopped (2 1/4 cups)
  • 2 red bell peppers, ribs and seeds removed, coarsely chopped (2 1/4 cups)
  • 5 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 large tomato, cored and coarsely chopped (2 cups)
  • 3 cups mixed cilantro leaves and tender stems
  • Coarse salt and ground pepper

Directions

  1. In a 5-quart Dutch oven or pot, heat oil over medium heat. Add onion; cook, stirring often, until starting to soften, about 5 minutes.

  2. Add bell peppers, garlic, oregano, and cumin; cook, stirring often, until peppers are crisp-tender, about 10 minutes.

  3. Add tomato; cook, stirring occasionally, 5 minutes more.

  4. Transfer to a food processor. Add cilantro, and purée until slightly chunky. Season with salt and pepper.

  5. If not using immediately, transfer sauce, in 1-cup quantities, to airtight containers. Freeze until ready to use, up to 3 months.

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