Ingredients

• 12 Caribbean sweet peppers (ajíes dulces)
• 1 cubanelle pepper, seeded and coarsely chopped
• 1/2 Scotch Bonnet or habanero chile, seeded
• 7 garlic cloves, peeled
• 1 small yellow onion (about 5 ounces), coarsely chopped (about 1 cup)
• 1 cup extra-virgin olive oil
• 1/3 cup distilled white vinegar
• 1 bunch cilantro, leaves stripped from stems (about 2 cups)
• 1 1/4 teaspoons salt, or to taste
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin

Instructions

1. Combine all the ingredients in a food processor or blender and process to a coarse emerald-green sauce. The sauce will keep in the refrigerator, tightly covered, for 2 to 3 days.