ECIPE:
Garlic Pepper Sauce
2 large onions, coarsely chopped
2 green bell peppers, coarsely chopped
2 red bell peppers, coarsely chopped
5 garlic cloves, minced
1 tsp dried oregano
1 tsp ground cumin
1 Tbsp quick-cooking tapioca
1 large tomato, cored & coarsely chopped
or 1 (14 oz) can diced tomatoes, drained
½ lb ground turkey, browned & drained
½ lb bulk Italian sausage, browned & drained
3 cups mixed cilantro leaves & stems
1. Combine onions, peppers, garlic, oregano, cumin, tapioca, tomato, turkey, and sausage in slow cooker.
2. Cover and cook for 5 hours on LOW.
3. Mix in cilantro.
4. Serve over pasta, rice, or spaghetti squash. If not using immediately, transfer sauce in 1 cup quantities to airtight containers. Freeze until ready to use, up to 3 months.
Makes 5 cups of sauce
