Ingredients:
• 2 tbsp. extra-virgin olive oil
• 2 white onions, peeled and chopped
• 6 garlic cloves, peeled and chopped
• 4 large tomatoes, blanched, peeled, and chopped (or a 28-oz. can whole tomatoes)
• 2 pickled poblano peppers, chopped
• 3 tbsp. pickled pepper juice
• 2 tbsp. chopped fresh parsley
• 2 sprigs fresh rosemary
• 2 sprigs fresh marjoram
• 1⁄2 tsp. dried Mexican oregano
• 2 bay leaves
• Freshly ground black pepper
Directions:
• Heat oil in a large sauté pan over medium-low heat.
• Add onions and cook until golden, about 15 minutes.
• Stir in garlic, and cook for 1 minute.
• Add tomatoes (break up if canned); cook for 10 minutes.
• Add peppers, pepper juice, parsley, rosemary, marjoram, oregano, and bay leaves.
• Season with salt and pepper.
• Cook over low heat for 30 minutes.
• Discard bay leaves.
• Serve.
