Ingredients:

  • 1 medium (150g) yellow onion, roughly chopped
  • 8 cloves (40g) garlic, peeled
  • 1 medium (120g) green bell pepper, seeded and chopped
  • 1 medium (120g) red bell pepper, seeded and chopped
  • 1 cup (30g) fresh cilantro, stems included
  • 1/2 cup (15g) fresh culantro, or additional cilantro
  • 1 tsp (6g) salt
  • 2 tbsp (30ml) olive oil

Instructions:

  1. Coarsely chop the yellow onion and bell peppers to ensure even processing.
  2. Place the chopped onion, garlic, and bell peppers into a food processor. Pulse 5-7 times until the vegetables are broken down into small pieces.
  3. Add the fresh cilantro, culantro, salt, and olive oil to the processor. Pulse again until the mixture is combined into a chunky paste, avoiding a smooth puree.
  4. Taste the mixture for freshness and pungency. If the paste is too thick, stir in one additional tablespoon of olive oil; if herbs are too long, pulse 2 more times.