Spicy Pork Skewers

(Gluten-free)

• 1 (8-ounce) can reduced-salt tomato sauce

• 1 tsp chili powder

• 3/4 tsp ground cumin

• 1/8 tsp cayenne pepper

• 1/4 cup green olives, pitted

• 1 clove garlic

• 1 pickled jalapeño pepper, seeded and stemmed

• 1-1/4 pound cubed pork butt

• 2 green bell peppers, cored, seeded, and cut into 1-inch pieces

• 1 Spanish onion, cut into 1-inch pieces

Put the tomato sauce, chili powder, cumin, cayenne, olives, garlic, and jalapeño pepper into a blender and process until smooth. Scrape half the sauce into a plastic food-storage bag. Reserve remaining sauce in a small bowl. Add pork to the bag. Turn bag over until pork is well coated. Refrigerate 20 minutes.

Heat broiler. Remove the pork from the bag. Thread pork, peppers, and onion onto 4 metal skewers. Brush with some reserved sauce. Broil skewers 5 inches from heat for 15 minutes, turning skewers over halfway during cooking and brushing with additional sauce.