Makes 4-6 servings
1 large onion, coarsely chopped
1 jalapeno, minced (seeds removed)
4 green bell peppers, coarsely chopped
1 Tbsp minced garlic
6 roma tomatoes, diced
1 Tbsp dried oregano
2 tsp cumin
1 tsp kosher salt
1 Tbsp quick cooking tapioca
1/2 tsp black pepper
1. Combine all ingredients in a 4-6 quart slow cooker.
2. Cover and cook on LOW for 5-7 hours, or until veggies are soft
3. Pour contents into a blender or food processor and pulse about 5 or 6 times until a chunky consistency. Salt and pepper to taste. Adjust seasonings.
4. Serve sauce over spaghetti squash, noodles or rice.
I had a bunch of green peppers at my house from my bountiful basket that I needed to use up so I decided to make a pepper sauce similar to this one. The addition of the jalapeno gave it quite a kick. I cooled it down a bit by stirring in some sour cream. I ate it and liked it but I did feel that there was just too much green pepper. I really prefer red bell peppers much more. I served it over spaghetti and I masked the veggies from my kids by stirring in plenty of cheese and sour cream and they ate it happily. Hey, you gotta do what you gotta do. Serve over spaghetti squash for a totally healthy, low cal meal. You could even add in ground turkey to add in some protein if you’d like. 3 stars.