- 2 medium Spanish onions, cut into large chunks (about 2 Cups)
- 4 cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 Cups)
- 18 medium cloves garlic, peeled
- 1 large bunch cilantro, washed and roughly chopped (about 1 1/2 Cups)
- 8 ajices dulces (see note)
- 4 leaves culantro (see note)
- 4 ripe plum tomatoes, cored and cut into chunks (about 1 1/2 Cups)
- 1 large red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 Cups)
- Kosher salt (optional)
- Place onions and cubanelle peppers in a processor. Pulse until coarsely chopped.
- With motor running, add the remaining ingredients one at a time through the feed tube and process until smooth. Season to taste with salt. Transfer to container and store in the refrigerator for up to three days, or freeze.
While culantro and ajices dulces are easy to pick up in local specialty stores, do not worry if you cannot find them. The ajices dulces can be omitted, and just substitute another handful of cilantro. I have never used these myself.
This recipe was found on http://seriouseats.com Contributed by Joshua Bousel and adapted from Daisy Martinez.