1 bell pepper, chopped
4 tsps. crushed garlic
1 med. onion, chopped
1/4 cup olive oil
1 cup tomato sauce
5 leaves of recao or 1/2 bunch of cilantro, chopped
salt and pepper to taste
pique caballero (hot sauce) to taste – optional
1 1/2 cups water
1/2 cup olive oil
2 laurel leaves
4 tsp. salt
4 oz. capers
1 oz. vinegar
16 oz. tomato sauce
1 can (4 oz) pimientos morrones (whole red roasted peppers)
Sauté the bell pepper and onion in the olive oil.
Add the garlic, recao or cilantro, salt and pepper, water, laurel leaves, capers, vinegar and pimientos morrones.
Cook for 5 minutes and add tomato sauce.
Simmer for 5 more minutes and add pique caballero sauce to taste.
Tips: Pour over fried fish or just dip or drip on tostones. Wonderful to drip over and over meats as well.