1 Tbsp. Olive oil
1/2 Tbsp. Minced garlic
1 Tsp. Cumin
1 Tsp. Parsley
1/2 Tsp. Ground coriander seed
1/2 Tsp. Fresh lime zest
1/2 Tsp. Kosher salt
1/2 Tsp. Oregano
1/4 Tsp.Fresh ground turmeric
1 Medium Onion, diced
1/2 Medium Red bell pepper diced
1/2 Medium Green bell pepper diced
2 Whole Bay leaves
1 Cup Can of San Marzano chopped tomatoes in puree
In a medium saute pan, heat olive oil on medium.
Combine garlic, cumin, parsley, corriander, lime zest, salt, oregano, turmeric, onion, Bay leaves, red and green
pepper. Heat for ten minutes, or until onion becomes translucent, stirring occasionally.
Pull from heat, add bay leaves and tomatoes. Stir together until incorporated well.
Serve, or set aside to use in another recipe.
Pairs Well With
Brother Thelonious Belgian Style Abbey Ale
This recipe was created by Chefs Tony Hannah, Calen Hock and Carlos Cherez for North Coast Brewing Company to celebrate International Jazz Day (April 30th).