- 1 large green bell pepper
- 1 large red bell pepper
- 2 teaspoons olive oil
- 10 sweet chile peppers (ajicitos dulces), seeded
- 1 large yellow onion, quartered
- 1 bunch scallions, trimmed
- 2 plum tomatoes, seeded
- 25 cloves garlic, peeled and trimmed
- 2 bunches fresh cilantro, ends trimmed
- 2 bunches culantro
- 1/4 cup pimento-stuffed green olives
- 5 large leaves Caribbean wild oregano (oregano brujo)
- 2 tablespoons capers
- 1/2 cup olive oil, or more as needed
- 1/4 cup water
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
- Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
- Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
- Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.