1 In a 12 inch nonstick skillet, heat 2 teaspoons of the oil over low heat.
Add the onion and cook, stirring frequently, for 5 minutes or until softened.
Add the garlic and cook 5 minutes longer.
Add the remaining teaspoon of oil and the peppers, salt, cinnamon, ginger, and cardamom and cook, covered, over low heat for 15 minutes or until the peppers are soft.
2 Transfer the mixture to a food processor or blender and whirl for 1 minute or until smooth.