A bright, spicy green sauce made from those bell peppers you just ran out and rescued from the frost. I hope you picked them ALL, even the teensy ones!
4 cup green bell pepper
2 cup white onion
1 small tomato
4-5 cloves garlic
2 tsp coriander seeds
1 tsp cumin
2 tsp hot pepper flakes
1/2 tsp coarse kosher salt (optional)
1 tsp black whole peppercorns
4 tbsp olive oil
Prepare the ingredients: Remove stems and seeds from the bell peppers and chop them. Chop the onion, tomato, and garlic cloves. Grind the coriander seeds and peppercorns, or pulverize them with a mortar and pestle.
Add all ingredients to a large non-stick frying pan. Cook over medium heat, stirring often until all ingredients are cooked through, blended and soft.
Turn off heat, let the mixture cool for five minutes.
One cupful at a time, run the mixture through a blender set on high speed, until it’s smooth and creamy.
Store your sauce in a glass jar in the fridge for immediate use, or freeze in plastic containers for the future.
Makes two pints
This recipe can easily be customized to your tastes. Use more or less garlic, switch up the spices (basil or oregano would be nice), leave out the salt, splash in some red wine or balsamic vinegar… have some fun, experiment. Odds are no matter what you do, it’ll be tasty.