What you’ll need:
Put the bell pepper, ajÍ dulce chiles, and garlic cloves in the bowl of a food processor and blend into a smooth puree, scraping the sides halfway through to incorporate fully.
Add the onion and pulse 5 to 7 times, until the mixture is again blended into a smooth puree.
Add the culantro and cilantro and pulse 5 or 6 more times, until the stems and leaves are minced, and you have a loose paste.
Recipe adapted from: Coconuts & collards Page:10