UNCOOKED CONDIMENT

1

Large seeded green frying pepper

1

Peeled medium onion

4

Large seeded sweet chili peppers

5

Culantro leaves

3

Cilantro sprigs

Teaspoon ground oregano

1

Large tomato

 

  1. Chop coarsely all the vegetables and culantro leaves.  Pull off the cilantro leaves and discard the stems.
  1. In a food processor fitted with the steel blade or in a blender, grind the onion, frying pepper, sweet chili peppers, culantro and cilantro leaves and the oregano.  With the motor running add the tomato pieces a few at a time and process until all is finely ground.
  1. Refrigerate or freeze by half cups in covered containers to be used as required in recipes.

NOTES:  The condiment keeps for about 2 weeks in the refrigerator, about six months in the freezer.  If culantro leaves are unavailable, substitute the leaves of one cilantro sprig per each culantro leaf.

Yield:  about 1 cup.

(culantro = coriander)