GARLIC-PEPPER SAUCE FOR CHICKEN BREAST

GARLIC-PEPPER SAUCE FOR CHICKEN BREAST image

Yield 5 cups

Number Of Ingredients 10

3 tablespoons olive oil
2 large onions, coarsely chopped (4 cups)
2 green bell peppers, ribs and seeds removed, coarsely chopped (2 1/4 cups)
2 red bell peppers, ribs and seeds removed, coarsely chopped (2 1/4 cups)
5 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 large tomato, cored and coarsely chopped (2 cups)
3 cups mixed cilantro leaves and tender stems
Coarse salt and ground pepper

Steps:

1. In a 5-quart Dutch oven or pot, heat oil over medium heat. Add onion; cook, stirring often, until starting to soften, about 5 minutes. 2. Add bell peppers, garlic, oregano, and cumin; cook, stirring often, until peppers are crisp-tender, about 10 minutes. Add tomato; cook, stirring occasionally, 5 minutes more. 3. Transfer to a food processor. Add cilantro, and purée until slightly chunky. Season with salt and pepper. 4. If not using immediately, transfer sauce, in 1-cup quantities, to airtight containers.

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