INGREDIENTS
- 2 green bell peppers, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 10 ajies dulces peppers tops removed
- 3 medium tomatoes, chopped
- 4 onions, cut into large chunks
- 3 medium heads of garlic, peeled
- 25 cilantro leaves with stems
- 25 recao leaves
- 1 tablespoon of salt
- 1 tablespoon of black pepper
DIRECTIONS
- in a food processor or blender combine all of the ingredients with a little bit of water.
- Process to the consistency of semi-chuncky salsa (not watery) place when done in a ziplock freezer bag or a glass or plastic bottle and freeze until needed for cooking/
