Makes about 1 quart.
Ingredients
2 small yellow onions, peeled and coarsely chopped
8 cloves garlic peeled
4 red peppers, stemmed, seeded, deribbed and coarsely chopped
2 jalapeño peppers, stemmed and roughly chopped
1 tablespoon olive oil
1 cup tomato puree
Kosher salt, to taste
1 tablespoon hot paprika
3 tablespoons cumin seeds, toasted
Directions
In a food processor, puree the onions, and then remove. Repeat with the garlic, then the peppers.
In a heavy-bottomed 4 quart pot, heat the olive oil over medium-low heat. Sweat the onion puree with a pinch of salt for about 10 minutes. Add the garlic and sweat 1 minute. Add the peppers and sweat another 20 minutes. Add the tomato puree, reduce the heat to low and cook 20 minutes. Season with salt, paprika and cumin seeds. Cool, blend with a hand blender or a bar blender and refrigerate.
