- 1 Tbsp. olive oil
- 5 cups chopped sweet red peppers
- 2 cups chopped onions
- 3 cloves garlic, finely chopped
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 small serrano chili, de-seeded and finely chopped
Heat oil in a large nonstick skillet over medium heat. Add all ingredients except serrano chili and cook until peppers are very tender, about 25 minutes. Stir frequently while cooking. Spoon mixture into a blender and add serrano chili. Blend until smooth. Add a few teaspoons of water, if necessary, for blending. Makes six 1-1/2 cup servings.