4 tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
1 cup chopped green chile peppers
1 onion, diced
1 teaspoon garlic powder
2 tablespoons chili powder
1/2 teaspoon salt
2 tablespoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried chile peppers
3 tablespoons chopped fresh cilantro
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
2 cloves garlic, minced
2 teaspoons chopped fresh cilantro
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
In a small skillet, heat oil over medium heat. Saute onion and green bell pepper for about to 5 minutes, adding garlic powder and chili powder. Stirring constantly, bring to a slow boil. Reduce heat to low, but not boil. Fry onion and green peppers for 3 minutes, adding garlic powder and chili powder. Stirring constantly, cook until onion is translucent and tender. Stirring gently, pour over warm chili in large skillet.
Melt cumin in a small saucepan over medium heat. Stir in chili powder, salt and oregano. Season with garlic powder, bell pepper and cilantro. Add oregano, basil, garlic and cilantro. Bring to a slow boil, stirring constantly. Remove from heat and stir in parsley, cilantro, oregano, cumin, salt and rosemary.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Melt remaining olive oil in a medium skillet over medium heat. Add onion, green bell pepper, chile peppers, garlic powder, chili powder, salt, oregano, basil, cilantro, oregano and rosemary.
Remove the marinade from skillet. Stir in the parsley while stirring, then serve immediately.
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