Puerto Rican-Style Ají Dulce Sauce (Ajilimójili)

Name: Puerto Rican-Style Ají Dulce Sauce (Ajilimójili)
Ingredients: 12 Caribbean sweet peppers (ajíes dulces); 1 cubanelle pepper, seeded and coarsely chopped; 1/2 Scotch Bonnet or habanero chile, seeded; 7 garlic cloves, peeled; 1 small yellow onion (about 5 ounces), coarsely chopped (about 1 cup); 1 cup extra-virgin olive oil; 1/3 cup distilled white vinegar; 1 bunch cilantro, leaves stripped from stems (about 2 cups); 1 1/4 teaspoons salt, or to taste; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cumin

"Editor's note: Use this with Maricel Presilla's Boiled Yuca (Yuca Hervida) . Ajilimójili (ah-hee-lee-MOH-hee-lee) is the wonderful whimsical name for this Puerto Rican?inspired sauce. How to translate this tongue-twister? It seems that it is a composite of the words ajo (garlic) and moje (sauce), but much more can be drawn from it. In Cuba and the Mexican state of Tabasco, ajilimójili is a colloquialism for the Castilian Spanish intríngulis, a hidden reason that is suddenly ..."

INGREDIENTS

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12 Caribbean sweet peppers (ajíes dulces)

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1 cubanelle pepper, seeded and coarsely chopped

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1/2 Scotch Bonnet or habanero chile, seeded

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7 garlic cloves, peeled

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1 small yellow onion (about 5 ounces), coarsely chopped (about 1 cup)

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1 cup extra-virgin olive oil

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1/3 cup distilled white vinegar

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1 bunch cilantro, leaves stripped from stems (about 2 cups)

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1 1/4 teaspoons salt, or to taste

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1/2 teaspoon dried oregano

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1/4 teaspoon ground cumin

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