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Category: Sauce

Source: "Moosewood Restaurant Simple Suppers", The Moosewood Collective

In a heavy saucepan or skillet, heat the oil until it is almost smoking. Stir in the onion and bell peppers and sprinkly with salt. Cook on high heat, stirring often, until the peppers are blistered and beginning to brown, about 4 minutes. Stir in the cumin, coriander, and cayenne or red pepper flakes and remove from the heat. In a blender, puree the cooked onions and peppers with the tomatoes. Return the sauce to the pan, add the cilantro, and salt to taste. Simmer uncovered for about 10 minutes, stirring occasionally. (If the simmering sauce splatters, partially cover the pan.) This sauce will keep in the refrigerator for at least two weeks.

If you use red bell pepper, the sauce will be brighter red. Substitute a fresh chile, seeded for a milder "hot", for the cayenne; cook it with the onion. For a smoky flavor, use 1 or 2 tablespoons of canned chipotles in adobo sauce in place o