3 tablespoons olive oil2 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, minced1 teaspoon dried oregano1 teaspoon ground cumin1 large tomato, cored and coarsely chopped (2 cups)3 cups mixed cilantro leaves and tender stemsCoarse salt and ground pepper DIRECTIONS STEP 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. STEP 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. STEP 3 Transfer to a food processor. Add cilantro, and puree until slightly chunky. Season with salt and pepper. STEP 4 If not using immediately, transfer sauce, in 1-cup quantities, to airtight containers. Freeze until ready to use, up to 3 months.
Posted on: Tue, 24 Sep 2013 03:08:29 +0000
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