Instructions
1. Heat oil in a large Dutch oven over medium until shimmering.
2. Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper.
3. Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery, about 30 minutes.
4. Adjust heat as necessary to prevent any browning.
5. Allow mixture to cool, then store in sealed containers in the refrigerator for up to 1 week.
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Ingredients
2 tablespoons grapeseed, vegetable, or canola oil
3 large bell peppers (a mix of colors), stemmed, seeded, and thinly sliced
1 large yellow onion, thinly sliced
2 garlic cloves, minced
2 tablespoons ground cumin
2 dried bay leaves
Kosher salt and black pepper
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