Garlic Pepper Sauce Recipe

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 

Preparation

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.

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.

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

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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