Sofrito

Name: Sofrito
Ingredients: 2 medium Spanish onions, cut into large chunks; 3 to 4 Italian frying peppers or cubanelle peppers; 16 to 20 cloves garlic, peeled; 1 large bunch cilantro, washed; 7 to 10 ajices dulces (see Note); 4 leaves of culantro (see Note), or another handful of cilantro; 3 to 4 ripe plum tomatoes, cored and cut into chunks; 1 large red bell pepper, cored, seeded, and cut into large chunks

8 ingredients

3 steps

Ingredients

2 medium Spanish onions, cut into large chunks
3 to 4 Italian frying peppers or cubanelle peppers
16 to 20 cloves garlic, peeled
1 large bunch cilantro, washed
7 to 10 ajices dulces (see Note)
4 leaves of culantro (see Note), or another handful of cilantro
3 to 4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored, seeded, and cut into large chunks

Directions

1

Chop the onion and peppers in the work bowl of a food processor until coarsely chopped.
2

With the motor running, add the remaining ingredients one at a time and process until smooth.
3

The sofrito will keep in the refrigerator for up to 3 days and can be frozen (see Notes).