RECETAS Y COCINA

Ingredients

• 1 medium Spanish onion, cut into big chunks
• 8 garlic cloves, peeled
• 6 ajies dulces, hot peppers, cored, seeded, and cut into chunks or 1 cubanelle pepper, cored, seeded, and cut into chunks
• 4 leaves culantro (if you can't find culantro, increase the amount of cilantro by half)
• 1 cup packed fresh cilantro, stems and all, coarsely chopped

Preparation

Place the onion and garlic in the work bowl of a food processor fitted with the metal blade.

With the motor running, add the remaining ingredients, one at a time and process, until the mixture is smooth.

Set aside the amount you need for the recipe you're preparing.

Store the remaining recaito in ½-cup portions in sealable plastic bags and store in the freezer.

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