Puerto Rican Salmorejo (Stewed Crab & Tomatoes) Recipe

Ingredients

• 1 tablespoon extra-virgin olive oil
• 6 mini sweet peppers (or yellow, red, or orange bell pepper), diced (about 1/4 cup)
• 1/2 green bell pepper, diced (about 1/2 cup)
• 1 medium white onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 3 large Roma tomatoes, diced (about 2 cups)
• 1 (8-ounce) can of tomato sauce, about 1/4 cup
• 2 tablespoons recaito, store-bought or homemade
• 1 1/2 teaspoons Sazón con culantro y achiote seasoning, store-bought or homemade
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 6 stuffed Manzanilla olives
• 1 tablespoon capers, drained of brine
• 1 pound crabmeat (lump, backfin, or claw, or a combination of these)
• 1/2 cup water
• Cooked white rice
• Fried green plantain chips (optional)