Sauce

Cup of Yum
1. Heat 4 tablespoons of oil in a Dutch oven and fry the coarsely chopped onion for 4 minutes, over medium heat, or until soft and golden brown.
2. Add the chopped bell peppers and a pinch of salt.
3. Continue cooking for about 5 minutes, stirring frequently.
4. Pour this mixture into a mortar and pound until obtaining a paste. Set aside.
5. Add the chili in a large volume of boiling water for 3 minutes to soften them, then drain.
6. In another mortar, place the finely chopped onion, garlic and chili pepper and crush the mixture until it is reduced to a paste. Book.
7. Boil a large amount of lightly salted water in a pot. Add the sardine fillets and cook for 3 minutes.
8. Drain the sardines and chop them well.
9. Add the sardines in the second mortar containing the onion, garlic and peppers mixture. Season with salt and mix well with the pestle.

Albóndigas

1. Grease your hands and form dumplings with the sardine paste.
2. Dredge all the dumplings in the flour.
3. Heat a large volume of oil in a pan and deep fry the sardines over medium heat for about 10 minutes or until cooked and browned.
4. Pour the reserved sauce into a large Dutch oven and heat over medium-low heat.
5. Place the meatballs in this sauce and simmer for 10 minutes covered.
6. Serve hot with white rice.