INGREDIENTS
1 handful
Cilantro, fresh
2 cloves
Garlic
1
Onion
1/2
Red chili pepper
1
Serve with lime
2 14 ounce cans
Tomatoes
1/2 cup
Coconut milk
1 10 ounce can
Piquillo peppers or roasted red peppers
1
Sea salt and black pepper
2 tbsp
Olive oil, extra virgin
1 tsp
Cumin, ground