INGREDIENTS
2
sprigs Cilantro
8 cloves
Garlic
1
Green pepper
1
Limes
1/4 tsp
Oregano, ground
1
Red bell pepper, large
1 28 ounce can
Tomatoes
1 8 ounce container
Vegetable stock
2 tbsp
Sriracha hot sauce
16 oz
Linguine
3/4 tsp
Chili powder
1
Pepper, Freshly ground
1/2 tsp
Red-pepper flakes
1 tbsp
Salt
3 tbsp
Olive oil, extra-virgin
1 tsp
Cumin
1/3 cup
Greek yogurt, Full-Fat
2 1/2 cups
Water
1
Large (or two small) red onion, thinly sliced