Onion, sliced thinly -- 1
Garlic, minced -- 2 to 3 cloves
Paprika -- 2 to 3 tablespoons
Peppers (Bell - red, orange, yellow), seeds and ribs removed, chopped -- 2 to 3 pounds
Tomatoes, chopped -- 2 cups
Salt and pepper -- to taste
Heat the lard or oil in a large pot over medium-high flame. Add the onions and saute until translucent and starting to color. Add the garlic and saute for another 1 to 2 minutes. Remove from heat and stir in the paprika until well blended. Reduce heat to medium-low and return the pot to the flame. Stir in the peppers, tomatoes, salt and pepper. Simmer for 20 to 30 minutes, or until the peppers are cooked through and soft. Add a little water if necessary to keep a sauce-like consistency. Adjust seasoning and serve.