INGREDIENTS

• 1 medium onion, peeled and roughly chopped
• 1 large red bell pepper, seeded and roughly chopped
• 2 large cubanelle (or green bell) peppers, seeded and roughly chopped
• 10 cloves garlic, peeled and roughly chopped
• 1 large bunch cilantro roughly chopped
• 1 tablespoon extra virgin olive oil

INSTRUCTIONS

1. Add all ingredients to a food processor and pulse until finely chopped but not completely smooth – working in batches if needed.
2. Store in the refrigerator for up to a week or transfer to ice cube tray and keep frozen for up to 6 months.

YIELDS: 3 ½ CUPS