Cook: Saute all the ingredients at very low heat until they release their flavor and the onions have become translucent. Continue with your cooking preparation.
Blend: Combine the ingredients and mix in a blender until you obtain a coarse paste. Keep refrigerated for up to a week. Or freeze in a zippy bag for up to a month.
If it is going to be used for stews then substitute the oregano and coriander for a bouquet garni consisting of thyme, cilantro, and oregano.This will yield about 1 cup of seasoning if blended, enough for use four times. You can use it as a base for habichuelas, moro, for marinating meats, and any time you want to add some extra Dominican flavor to your meals.If cooked immediately, and unblended, you may need to adjust the amounts of garlic, cilantro, and onion depending on how much you like or dislike their taste. This is something that you can only find out with practice."Ajíes gustosos" are preferable to cubanelle, but since I haven't been able to find a proper translation to English, I am guessing they'll be harder to find outside the DR. Substitute a dozen ajíes gustosos for the two cubanelas.