Mojito Isleño

¼ cup olive oil
1 large onion, chopped
1 bell pepper, chopped
2 tsps. crushed garlic
1 roasted red pepper, chopped
½ cup alcaparrado
1 cup tomato sauce
5 leaves of recao or ½ bunch of cilantro, chopped
salt and pepper to taste

* pique (hot sauce) to taste – optional

Sauté onion and bell pepper in olive oil and cook until onions are translucent, add the garlic and cook for two more minutes. Add the rest of the ingredients and cook for 10 minutes. If too thick add just a bit of water. Add the pique last. Use this sauce over anything, use it as a dip. ¡Listo!