butter and olive oil for frying
1 large onion, finely chopped
5 large pimientos, green, seeded, and cut into strips
7 large tomatoes, peeled, seeded, and cut into gobs
1 tablespoon of oregano
salt and black pepper to taste
2 tablespoons of chopped parsley
butter and olive oil for frying
1 large onion, finely chopped
5 large pimientos, green, seeded, and cut into strips
7 large tomatoes, peeled, seeded, and cut into gobs
1 tablespoon of oregano
salt and black pepper to taste
2 tablespoons of chopped parsley
In a pan, melt 1 tablespoon of butter or margarine and 2 tablespoons of olive oil; when it starts foaming, add the onion
Fry slowly until the onion is soft and translucent
Add the pimiento, cover, and cook slowly for 15 minutes
Add the tomatoes, oregano, salt, and black pepper
Recover the pan and continue cooking slowly for another 15 minutes or until a thick puree forms
Remove from heat
Check the seasoning
To freeze: let it cool, place in a plastic container, cover, roll, and put in the freezer
To thaw: leave in the same wrapping for one day to the other or 6 to 7 hours at room temperature
Remove from container and place in a pan
Add 2 tablespoons of water and heat while stirring occasionally
To serve, place around meat and sprinkle with chopped parsley
Serves 8.
