Make this ahead and freeze in 1/2 cup portions. Little bags of this mixture in your freezer is like culinary gold (You can use it right from the freezer without even thawing it!) When you saute this in some olive oil, it creates the most amazing aroma, making everyone in the house wander into the kitchen and say "MMmmmmm! What are you MAKING?". If you don't have a food processor, I'm pretty certain you could use a blender, although you might have to do it 2 batches.
The original recipe is from from Daisy Cooks!
In St. Louis, however, it's difficult (if not impossible) to find cubanelle peppers, ajices dulces, and culantro.
So I've come up with a pretty good recipe using substitutes. But use the real things if you can get your hands on them.
2 medium Spanish or white onions
4 mild banana pepper
1 yellow bell pepper
1 red bell pepper
20 cloves of garlic
1 bunch of cilantro, including stems
4 ripe plum tomatoes or 6 "campari" tomatoes
Peel the onions and cut into large chunks.
Wash and seed the peppers and cut into large chunks.
Peel the garlic and cut off the hard ends.
Wash the cilantro and tomatoes.
Put all the onion and pepper chunks into the food processor.
Pulse to coarsely chop.
Add everything else and process until finely chopped (almost smooth).
Freeze in 1/2 cup portions in small plastic bags.
WW points: 0
The Johnson Family Cookbook