Here is another dish I’ve been meaning to make for a very long time. In my first year of college, I spent my free time either napping or looking at recipes. I had so many saved in my browser that I couldn’t keep track of them anymore.
Since moving, I’ve been slowly building up my kitchen. We brought most of our spices, but threw away just about everything else. Except the booze…gotta keep the booze! Anyways, I’m finally to a point where I don’t feel like I have to make a monster grocery list every time I want to cook something. So, I bought some peppers and cumin and went to work this morning.
Start by chopping up some onions and a couple of peppers. I used a quarter of a really big onion and two jalapeños, seeded. I would have used a third, but I was worried it would be too spicy for Le Boyfriend in the morning. Personally, I love a kick in my breakfast.
Heat up a skillet with some olive oil and add the onions and peppers. Cook them for a few minutes until they start to get soft. While that’s cooking, mince four cloves of garlic.
Just kidding. I’m just too lazy to use them, plus I didn’t need another utensil to clean.
Throw in a few cups of crushed tomatoes and half of a cup of water. You want to thin the sauce so it has room to reduce without getting all dried up and gross. Simmer for about fifteen minutes to get all the flavors going. Salt and pepper to taste.