Makes:
6 - 8 servings
Utensil:
Saladmaster Food Processor
5 Qt./4.7 L Multi-Purpose Oil Core
medium mixing bowl
7" Santoku Knife
Contributed By:
Karen Petersen
Contributing Recipe Editor
Ingredients
2
large onions (or 3 small onions), strung, use Cone #2
2
green bell peppers, ribs and seeds removed, coarsely chopped
2
red bell peppers, ribs and seeds removed, coarsely chopped
5
cloves garlic, shredded, use Cone #1
2
teaspoons
dried oregano
(4
g)
2
teaspoons
ground cumin
(5
g)
14
ounces
diced tomatoes with juice
(397
g)
salt and pepper to taste
3
cups
mixed cilantro leaves and stems
(48
g)
1
pound
ground turkey or ground turkey sausage, browned and drained, optional
(454
g)
Directions:
- In the MP5, place onions, peppers, garlic, oregano, cumin, tomatoes, salt and pepper and mix well. Cover.
- Set temperature probe to 180°F/80°C and cook for 6 hours.
- Once cooked, add cilantro and transfer to a food processor or blender – this may require several batches. Pulse several times until mixture obtains desired consistency.
- Return to MP5 and add meat, if desired, and stir. Serve over pasta.
Tips:
- If not using immediately, transfer sauce in 1 cup quantities to airtight containers. Freeze until ready to use, up to 3 months.
- Can serve over rice or shredded spaghetti squash.
Directions
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