Ingredients
2 medium Spanish onions, cut into large chunks (about 2 cups)
4 cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)
1 large red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups)
4 ripe plum tomatoes, cored and cut into chunks (about 1 1/2 cups)
1 large bunch cilantro, washed and roughly chopped (about 1 1/2 cups)
18 medium cloves garlic, peeled
8 ajices dulces, stemmed (see notes)
4 leaves of culantro (see notes)
Kosher salt
Directions
1
Place onions and cubanelle peppers in workbowl of a food processor fitted with a steel blade. Pulse until coarsely chopped.
2
With the 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 refrigerator for up to three days, or freeze.