Ingredients: |
Ingredients: 3 T Olive Oil
2 Large Onions, coarsely chopped (4 Cups) you may need another onion
2 Green Bell Peppers, coarsely chopped (2¼ cups)
2 Red Bell Peppers, coarsely chopped (2¼ cups)
5 Garlic Cloves, minced
1 t Dried Oregano or 1T fresh, chopped
1 t Ground Cumin
2 Large Tomatoes, coarsely chopped, (2 Cups) (or diced canned tomatoes)
3 c Cilantro Leaves (you can use the TENDER part of the stem too
Coarse Salt and Black Pepper to taste (I just use regular salt)
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Directions: |
Directions:In a 5-quart pot, heat oil over medium heat. Add onion, cook stirring often until starting to soften, about 5 minutes. Add both bell peppers, garlic, oregano and cumin, stirring often until peppers are crisp-tender, about 10 minutes. Add tomatoes, stirring occasionally for 5 minutes.
Transfer to a food processor or blender. Add cilantro and vegetable mixture. Puree until slightly chunky. Salt and black pepper to taste.
IF NOT using immediately, transfer sauce to 1-cup airtight containers and freeze until ready to use, up to 3 months.
TO SERVE with Chicken:
IN a large skillet, heat 2 T olive oil. Season chicken with salt and pepper. Add to oil in skillet and brown the boneless skinless chicken pieces of your choice on both sides. Chicken should be almost done; it should be completely done after simmering. Mix 2 T water and 1 cup (or more depending on how much chicken you are making and if you want more sauce so you can serve over rice) of the Garlic Pepper Sauce, pour over chicken. Cover and simmer for 10 minutes.
TO SERVE as Black Bean Soup:
In a medium saucepan, over medium heat, cook 1 cup Garlic Pepper Sauce for about 2 minutes stirring occasionally, if the sauce appears to be getting too thick go to next step. Stir in 2 Cans of black beans (drained and rinsed), 1 can chicken broth and ½ c water. Bring to a boil, reduce heat and cook for 5 minutes. You can serve as is or puree with a blender; Season w/ salt and pepper to taste. Optional: stir in 2-3 teaspoons fresh lime juice, serve warm with sour cream.
TIPS: FOR A SAUCE WITH A KICK, add fresh or pickled jalapenos (or pepper of your choice) at the same time as adding the red and green bell peppers.
THIS SAUCE works well with pork chops, hamburger patties, in casseroles or as a dip. If you keep some frozen it makes for a quick and easy meal.
IF YOU ADD more than the cup of sauce to a meat you can serve over rice, noodles
or mashed potatoes, |
This recipe for Sauce - Garlic Pepper Sauce is from