Coastal Living - - BOUNTY -

Heat ¼ cup olive oil in a large skil­let over medium-high. Add 1 cup finely diced yel­low onion, and cook, stir­ring con­stantly, 2 min­utes. Stir in 5 smashed gar­lic cloves and

1 Tbsp. tomato paste, and cook 1 minute. Add 2 Tbsp. diced smoked ham, and cook, stir­ring con­stantly, about 1 minute. Stir in ½ cup diced tomato, 1 bay leaf, 2 Tbsp. seeded and chopped aji dulce pep­per, 1 diced Cubanelle chile, 1½ Tbsp. al­ca­parrado (such as Goya), ½ Tbsp. kosher salt, and ½ Tbsp. dried oregano, and cook, stir­ring of­ten, un­til onions are translu­cent, 3 to 4 min­utes. Re­move from heat, and stir in 3 Tbsp. chopped fresh cilantro. Re­move and dis­card bay leaves. Cool 5 min­utes, and use im­me­di­ately. Or cool com­pletely, and store in an air­tight con­tainer in the re­frig­er­a­tor up to 3 days.

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