Veracruzana Salsa

Ingredients

• 2  bay leaves 
• 0.5 cup capers rinsed drained
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup parsley fresh chopped
• 3 tablespoons garlic minced
• 2 tablespoons olive oil 
• 1 cup olives pitted sliced
• 2  poblano chiles halved seeded
• 2  bell peppers red halved seeded
• 2 pounds tomatoes cored halved
• 1 cup onion white chopped
• 0.3 cup vinegar white
• 2  bell peppers yellow halved seeded

Equipment

• food processor
• frying pan
• baking sheet
• blender
• aluminum foil

Directions

1. Place first 4 ingredients, cut-sides down, on a foil-lined baking sheet. Broil 20 minutes or until skins are blistered. Cool and remove skins.
2. Cut yellow bell peppers and poblano chiles in strips; set aside.
3. Place oil in a large nonstick skillet over medium-high heat.
4. Add onion and garlic, and saut 5 minutes or until onion is tender.
5. Place tomatoes and red bell peppers in a food processor or blender, and process until smooth. Stir tomato mixture into sauted onions. Reduce heat to low, and simmer 30 minutes. Stir in yellow bell pepper and poblano chile strips, bay leaves, and remaining ingredients. Simmer 15 minutes or until mixture is thick.