Yield: 2 cups
|6 \N||Aji dulce peppers or|
|1½ tablespoon||Red bell pepper, diced|
|½ \N||Green bell pepper, diced|
|5 \N||Garlic clove(s)|
|\N \N||Coarsely chopped|
|2 \N||Shallots, coarsely chopped|
|\N \N||Peeled and seeded|
|1½ tablespoon||Capers, drained|
|1½ teaspoon||Dried oregano|
|½ cup||Cilantro leaves|
|\N \N||Washed and stemmed|
|¼ cup||Tomato paste|
|2 tablespoons||Extra-virgin olive oil|
|1 tablespoon||Lime juice|
|\N \N||Salt and pepper to taste|
Traditionally served as a dipping sauce for plantain chips and fried mashed green plantains. It's also great for dipping tortilla chips and makes a fine cocktail sauce for shrimp and other seafood.
Combine the peppers, garlic, shallots, tomato, capers, oregano, and cilantro in a food processor and grind to a smooth puree. Work in the tomato paste, olive oil, lime juice, and salt and pepper.
Transfer to a clean jar with a nonreactive lid. Refrigerated, it will keep for 1 week.
The Caribbean Pantry Cookbook
by Steven Raichlen
Submitted By DIANE LAZARUS On 12-13-95