1 lb (2-3) red bell peppers, cored, cut in
half, and seeded
2 jalapeno peppers, cored
1 bunch cilantro
12 garlic cloves
1 tbsp ground cinnamon
1 tsp ground coriander
about 1/2 tsp salt
Preheat the oven to 500 degrees. Place all of the ingredients, except the
salt, in a large piece of heavy aluminum foil. Wrap securely and
airtight, place on a baking tray, and bake for 45 minutes, until the
peppers are tender. Unwrap the package, being careful that the
stem does not burn you, and puree the ingredients in a food processor or
blender. Season with salt to taste and cool. Use as needed.
Note: The paste, tightly covered, can be
refrigerated for up to 1 month and frozen for up to 3 months.
Makes 1.5 cups
paste to perk up marinades or sauces. One or 2 tablespoons in tomato
sauce will perk it up.