GREEN PEPPER SALSA

4 green bell peppers, cored, seeded, and chopped
1 cup tomato puree
1 tbsp olive oil
1 small onion, chopped
7 sprigs fresh cilantro or parsley
1 clove garlic, mashed through a press
1 tsp hot pepper sauce, or to taste
1 tbsp minced fresh oregano (or 1 teaspoon dried)

Combine the peppers, tomato puree, olive oil, and onion in a 4-cup measure. Cover with vented plastic wrap and microwave on full power until the peppers are just tender, about 4 1/2 minutes. Uncover and let the mixture cool for about 5 minutes.

Scoop the pepper mixture into a blender and toss in the cilantro, garlic, hot pepper sauce, and oregano. Whiz until not quite pureed, about 2 to 3 seconds.

Serve warm with omelets, grilled chicken, beans, or tortillas. Serve cold with chilled poached fish.

Freeze in meal-sized containers for up to six months, adjusting the spices after thawing.

Makes about 1 1/2 cups
Source: The Washington Post; August 29, 1990