▁but ▁red ▁and ▁green ▁cub an elle ▁pe ppers , ▁red ▁bell ▁pe ppers , ▁p imientos , ▁yellow ▁on ions , ▁gar lic , ▁pl um ▁tom atoes , ▁and ▁c il ant ro ▁are ▁also ▁added . ▁All ▁red ▁pe ppers ▁are ▁ro asted , ▁seed ed , ▁and ▁then ▁added ▁to ▁the ▁. ▁ ▁is ▁tradition ally ▁cook ed ▁with ▁o live ▁oil ▁or ▁ann atto ▁oil , ▁ ▁( ba con ), ▁salt ed ▁p ork ▁and ▁c ured ▁ham . ▁A ▁mix ▁of ▁stuff ed ▁ol ives ▁and ▁cap ers ▁called ▁ ▁is ▁usually ▁added ▁with ▁sp ices ▁such ▁as ▁bay ▁leaf , ▁ ▁and ▁. ▁ ▁In ▁some ▁Car ib bean ▁cu is ine , ▁ ▁is ▁season ed ▁l ard ▁and ▁functions ▁as ▁a ▁base ▁for ▁many ▁traditional ▁d ishes , ▁but ▁prepared ▁differently ▁from ▁the ▁method ▁described ▁above . ▁L ard ▁( ac quired ▁from ▁rendering ▁p ork ▁fat ) ▁is ▁stra ined , ▁and ▁ann atto ▁se eds ▁are ▁added ▁to ▁colour ▁it ▁yellow , ▁and ▁later ▁stra ined ▁out . ▁To ▁the ▁colored ▁l ard ▁is ▁added ▁a ▁ground ▁mixture ▁of ▁c ured ▁ham , ▁bell ▁pe pper , ▁ch ile ▁pe pper , ▁and ▁on ion ; ▁after ▁this , ▁m ashed ▁cor i ander ▁leaves ▁( cil ant ro ) ▁and ▁or eg ano ▁leaves ▁are ▁added . ▁Gar lic ▁clo ves ▁are ▁added ▁in ▁a ▁tea ▁ball , ▁and ▁the ▁sau ce ▁is ▁sim mer ed ▁for ▁half ▁an ▁hour