Ingredients

Ingredients

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    cups


Ingredients

  • Ingredients

  • 3

    tablespoons olive oil

  • 2

    large onions, coarsely chopped (4 cups)

  • 2

    green bell peppers, ribs and seeds removed, coarsely chopped (2¼ cups)

  • 2

    red bell peppers, ribs and seeds removed, coarsely chopped (2¼ 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

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. 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.


Nutrition

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