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Spices/Sauces/Rubs | |
| 2 green bell peppers, seeded and chopped (use can use red bell peppers) 2 cubanelle peppers, seeded and chopped 4-5 aji dulce peppers, seeded and chopped (use yellow bell peppers as a substitute) 1 large white onion, chopped (red onion can be used) 8 cloves garlic, chopped (a whole head is good) 1 bunch cilantro leaves (about 1 cup loosely packed) 2 culantro leaves, chopped (replace with extra cilantro if you can’t find it) 2 plum tomatoes, chopped (totally optional) Salt to taste ¼ cup olive oil | |
| 1. First, add to a food processor or blender the peppers, onion, garlic, cilantro, culantro, tomatoes (if using), and olive oil. Salt, taste/adjust and then puree until as smooth as you desire (minced garlic size is good) 2. Use immediately or refrigerate for up to 2 week. May also be frozen in small portions in resealable freezer bags for up to 3 month. Yield: 3-4 cups | |
Good | |
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