Spanish Omelette Sauce
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), finely minced|
|Green peppers||2 , peeled, seeded and cut into half inch cubes|
|Peeled italian tomatoes||4 Cup (64 tbs)|
|Hot red pepper flakes||1⁄2 Teaspoon (Or To Taste)|
|Capers||1⁄4 Cup (4 tbs), drained and coarsely chopped|
|Finely chopped parsley||1⁄2 Cup (8 tbs)|
|Cooked green peas||1 Cup (16 tbs)|
|Pimentos||1⁄2 Cup (8 tbs), cut into small cubes|
|Freshly ground black pepper||To Taste|
Heat the olive oil in a large skillet and cook the onion and garlic until wilted.
Add the green peppers, cook three minutes, stirring, and add the tomatoes.
Add the pepper flakes, thyme, bay leaves and sugar and simmer thirty minutes, stirring occasionally.
The sauce should be reduced and thickened.
Add the capers, parsley, peas and pimentos and season to taste with salt and pepper.
Simmer five minutes longer.
Use as a filling for six omelets.