1 small red sweet pepper, stemmed, seeded and cut up 1 medium banana pepper, stemmed, seeded and cut up 1 cup fresh cilantro 1 medium onion, cut up ¼ cup canola oil 6 cloves garlic, halved
**Tip
It’s important to use green plantains for this recipe. To more easily peel plantains, trim off ends and cut a few slits in skin from end to end. Push thumb under skin and peel it off in sections.
***Tip
If your dutch oven doesn’t have a lid, covering it with foil will work just as well.
