Garlic Pepper Sauce

By akselden

Ingredients

• 3 tablespoons olive oil
• 2 large onions, coarsely chopped (4 cups)
• 2 green bell peppers, ribs and seeds removed
• 2 red bell peppers, ribs and seeds removed
• 5 garlic cloves, minced
• 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

Preparation

Step 1

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. Add tomato; cook, stirring occasionally 5 minutes more.
3 Transfer to a food processor. Add cilantro and puree until slightly chunky. Season with salt and pepper.
4. If not using immediately, transfer sauce, in 1-cup quantities to airtight containers. Freeze until ready to use up to 3 months.