Reprinted from The Blood Type Diet Website (

''Gatherer'' Garlic-Bell Pepper Sauce

Contributed by: debra+Added: Jan 31, 2010 at 09:29 AM


This recipe can be used as a salsa or dip. This recipe only calls for red peppers, but it can be made with green peppers too. (I react to green peppers.) Zucchini was added for a more colorful look. It's great put it over basmati rice or quinoa.

Best Used By Blood Types:
  • Type A Non Secretor (3 beneficials)
  • Type B Non Secretor (5 beneficials)
  • Type O (4 beneficials)
  • Type O Non Secretor (6 beneficials)
  • Side Dish
  • 4 Tablespoons olive oil
  • 2 large red onions, finely chopped (about 3 cups)
  • 2 red bell peppers, ribs and seeds removed, finely chopped (about 2-1/4 cups)
  • 2 orange bell peppers, ribs and seeds removed, finely chopped (about 2-1/4 cups)
  • 2 yellow bell peppers, ribs and seeds removed, finely chopped (about 2-1/4 cups)
  • 2 small zucchinis, sliced lengthwise and then again to julienne, cut strips into small 1/4'' pieces
  • 6 garlic cloves, minced
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1 very large tomato, cored and finely chopped (variation: plum tomatoes) (about 2 cups)
  • 3 cups mixed cilantro leaves and tender stems, finely chopped (variation: parsley)
  • Sea salt (grey sea salt works well)
  • Basmati rice [variation: quinoa]
How to make it:
  1. In a 6 to 8 quart Dutch oven or pot, heat oil over medium heat. Add onion and cook, stirring often, until onion starts to soften. (About 5 minutes)
  2. Add bell peppers, zucchini, garlic, oregano and cumin. Cook, stirring often, until peppers are crisp-tender. (About 7-8 minutes). Add tomato, stirring occasionally, and cook for another five minutes. Add finely chopped cilantro and salt. Mix until heated through.
  3. If not using immediately, transfer sauce into 1 cup containers. Freeze until ready to use up to 3 months.
  4. Makes about 8 cups.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Onion (Red/Spanish/Yellow/Whit...1 ,2 B B N N N B B B
Garlic1 ,2 B N B B N B N B
Oregano2 N N B B N B N B
Tomato/Tomato Juice1 ,2 ,3 ,4 A N N B A N N N
Zucchini2 N N N N N N N N
Pepper (Sweet/Red/All Varietie...2 ,3 A N A A B N B B
Cilantro2 N B N N N N N N
Olive Oil1 ,2 B B B B B B B B
Pepper (Green/Yellow/All Varie...2 ,3 A N A A B N N N
Cumin  N N N N N N N N
Sea Salt2 N N N N N N N N

BTD Variations and Substitutions Analysis:

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Parsley2 B N B B B B B B

Grain Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Quinoa- N N N N N N N N
Rice (White/Brown/Basmati)/ Br...3 N N B B N N N N

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients which may be genetically modified .
[4] This recipe uses ingredients which may be high in chitinase, an allergen.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Sep 23, 2010 at 09:39 PM By: Dr. Pepper
    • Revised Sep 25, 2010 at 02:39 PM By: Dr. Pepper