Prepared Spanish Sauce

Ingredients

• 1/2 cup Red chile peppers (Quantity estimated (not specified in original recipe))
• 1/2 cup Green chile peppers (Quantity estimated (not specified in original recipe))
• 1/2 cup Red sweet peppers (Quantity estimated (not specified in original recipe))
• 1/2 cup Green sweet peppers (Quantity estimated (not specified in original recipe))
• 1 cup Water (Quantity estimated (not specified in original recipe))
• 1/2 cup Olive oil
• 1/2 cup Onion (Quantity estimated (not specified in original recipe))
• 1/2 cup Fresh parsley, chopped (Quantity estimated (not specified in original recipe))
• 3 cloves Garlic cloves, minced (Originally "garlic buttons". Substituted with minced garlic for modern preference.)
• 1 tablespoon Dried oregano
• 2 cups Raw tomatoes, chopped
• 6 cloves Whole cloves
• 2 cups Pepper pulp
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))

Instructions

1. 1Split the red and green chile peppers, and the red and green sweet peppers. Remove the seeds from all the peppers.
2. 2Soak the prepared peppers in water. Drain the peppers. Add enough water to barely cover the peppers and boil until tender.
3. 3Mash the boiled peppers in the water. Press the mixture through a sieve to separate the pulp.
4. 4Heat the olive oil in a pan. Fry the onion, parsley, and garlic in the oil until softened.
5. 5Add the oregano, chopped tomatoes, cloves, and pepper pulp to the pan. Season with salt to taste. Cook the mixture, stirring occasionally, until the flavors meld, about 15 minutes.
6. 6Strain the sauce to remove any solids. Serve immediately or allow to cool. For larger quantities, the sauce may be heated and bottled for later use.