Makes 5 cups of sauce
2 large onions, coarsley chopped
2 green bell peppers, ribs and seeds removed, coarsely chopped
2 red bell peppers, ribs and seeds removed, coarsely chopped
5 garlic cloves minced
1 tsp dried oregano
1 tsp ground cumin
1 large tomato, cored and coarsely chopped (or 1 can tomatoes)
1/2 lb ground turkey, browned and drained
1/2 lb italian sausage, browned and drained
3 cups mixed cilatro leaves and stems
1. Combine onions, peppers, garlic, oregano, cumin, and tomato in slow cooker.
2. Cover and cook for 5 hours on low.
3. Add in the cilantro and transfer to a food processor or blender and pulse several times it’s the consistency you prefer.
4. Add in meat, if you desire and serve over pasta or rice. If not using immediately, transfer sauce in 1 cup quantities to airtight containers. Freeze until ready to use, up to 3 months.
I adapted this from a traditional recipe. My mom made it for me last year when I had Skyler and put it in my freezer. I loved it and I thought it could work in the crockpot. Originally it was a meatless sauce. I decided to add the turkey and sausage for Greg. If you want, you could leave it out or put hamburger meat in, or whatever you like. It got runny in the crockpot, so I just used a slotted spoon to serve it over my noodles. I think that this would taste really good over spaghetti squash or served with french bread. 4 stars.