Garlic Pepper Sauce

This is the sauce that goes with the black bean soup.

GARLIC PEPPER SAUCE

3T olive oil

2 large onions, coarsely chopped (4 cups)

2 green bell peppers, ribs and seeds removed, coarsely chopped (2 1/4 cups)

2 red bell peppers, ribs and seeds removed, coarsely chopped (2 1/4 cups)

5 garlic cloves

1t. dried oregano

1t. ground cumin

1 large tomato, cored and coarsely chopped (2 cups)

3 cups mixed cilantro leaves and tender stems

coarse salt and ground pepper

In a large pot, heat oil over medium heat. Add onion; cook, stirring often, until starting to soften, about 5 minutes.

Add bell peppers, galic, oregano, and cumin; cook, stirring often until pepper are crisp tender, about 10 minutes. Add tomato; cook, stirring occasionally, 5 minutes more.

Transfer to a food processor. Add cilantro, and puree until slightly chunky. Season with salt and pepper.

If not using immediately, transfer sauce, in 1 cup quantities, to airtight containers. Freeze until ready to use, up to three months.