2 Tbsp Avocado Oil
3 cups chopped Red Pepper (about 2 large peppers)
2 cups chopped Onion (about 1 large onion)
4 cloves Garlic, crushed
1 cup Cilantro, chopped
2 tsp Oregano
1 tsp ground Cumin
½ cup Vegetable Broth
2 Tbsp Tomato Paste
1 tsp Salt
Black Pepper or Chile Powder to taste.
Sauté avocado oil, red peppers, and onion in a 12″ cast iron skillet or a dutch oven over medium heat until vegetables are soft. Add garlic, cilantro, oregano, and cumin. Cook until the cilantro is wilted.
Pour ingredients into a blender. Add broth, salt, and tomato paste. Blend until smooth. Season with pepper or chili powder.
Serve over flat enchiladas, quiche, pasta, or other dishes.
VARIATION: TOMATO FREE RED PEPPER ENCHILADA SAUCE
Substitute 4 tsp Umeboshi Paste for the tomato paste. Do not add additional salt until you have tasted it and verified you want more salt.