1/3cupheavy cream(for a vegan or dairy-free sauce substitute coconut cream)
salt and pepper to taste
Instructions
Heat olive oil in a small skillet over medium heat
When the oil is hot, add the onions and garlic.
Saute the onions and garlic until golden brown.
Transfer the onions and garlic to a blender and add the remaining ingredients.
Puree the sauce until very smooth.
Place the sauce in jars leaving ample head space for expansion.
Freeze until ready to use.
Notes
When ready to use defrost in the refrigerator.
If using as a sauce for tacos, grilled veggies or meats, heat before serving.
If using for enchiladas there's no need to heat the sauce before baking, but the sauce might need a good stir if the ingredients have separated.
I like to double the recipe so I have plenty of this addicting sauce on hand, but you'll need a very large blender (like a vitamix) to puree it all at once.
I find that a double batch uses most of a 40oz jar of bell peppers and a good bit of one of the 20oz aji rocoto jar.