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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A great tasting sauce for pasta or rice. Ingredients:
4 red peppers (chopped) |
2 garlic cloves (minced) |
1 medium red onion (diced) |
1 teaspoon cumin |
1 tablespoon dried cilantro |
1 teaspoon minced ginger (optional) |
2 tablespoons tomato paste |
1 (19 ounce) can diced tomatoes |
1 tablespoon wine vinegar |
2 tablespoons olive oil |
Directions:
1. In a skillet heat the olive oil (I prefer a cast iron one) sauté and slightly char over medium high heat 3 of the cut up red peppers, 3/4 of the onion. Stir continuously to prevent burning. This will only take about 5 minutes. Add the garlic and reduce the heat to medium. Cook and stir for another minute or two.
2. Transfer this to a blender and add gradually the canned diced tomatoes,cilantro, cumin, ginger and the remaining uncooked red pepper and onion and blend until smooth (about 30 seconds).
3. Pour this back into the skillet, reduce heat to low simmer. Add the tomato paste and vinegar. Simmer and stir once in a while for about 15 minutes.
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