Three Pepper Sauce
1 tbs extra virgin olive oil
1 medium onion (red or yellow), cut into half moons
1 large red bell pepper, cut into matchsticks
1 large green pasilla chile pepper, cut into matchsticks
1 large serrano pepper, finely diced (remove ribs and seeds to reduce heat level)
3 cloves garlic, chopped
3 medium tomatoes, peeled and pureed
1/2 to 3/4 cup fresh chopped cilantro - divided
2 cups chicken broth (use vegetable broth to keep vegan)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp smoked paprika
salt & pepper
1 tbs corn starch mixed with a small amount of water
In a large skillet heat the olive oil.
Add the onion and saute until translucent.
Add the red bell pepper, green pasilla chile, serrano pepper, and garlic,
Continue to saute until the onions and peppers are tender.
Add the tomatoes, half of the cilantro, broth, cumin, coriander, smoked paprika, salt and pepper.
Simmer for 15 minutes.
Bring to a boil then stir in the corn starch slurry.
Cook until thickened.
Stir in the remaining cilantro just before serving.
Serve over hot cooked rice.