Part 2/6:
1/3 teaspoon of black pepper
1 kilogram of gizzards, cleaned and prepared
2 tablespoons of chopped fresh cilantro (or your preferred herb)
1 sachet of tomato sauce (300 grams)
500 ml of water
A chicken bouillon cube or 2 teaspoons of salt for seasoning
Cooking the Base
Start by heating your pressure cooker over medium to high heat. Add the diced onion and your choice of fat, cooking until the onions are slightly fried. Once they start to soften, toss in the pressed garlic and cook for approximately 30 seconds until fragrant.
Next, add your diced bell pepper and tomatoes, allowing the mixture to sauté for about five minutes to create a flavorful sauce.