Sofrito

Name: Sofrito
Ingredients: 2 medium Spanish onions, cut into large chunks; 3 -4 italian frying bell peppers or 3 -4 cubanelle peppers; 16 -20 garlic cloves, peeled; 1 bunch fresh cilantro, washed; 4 leaves culantro or 4 leaves fresh cilantro; 3 -4 ripe plum tomatoes, cored and cut into chunks; 7 -10 cachucha bell peppers (Ajicitos dulces); 1 large red bell pepper, cored, seeded and cut into large chunks

8 ingredients

4 steps

Ingredients

2 medium Spanish onions, cut into large chunks
3 -4 italian frying bell peppers or 3 -4 cubanelle peppers
16 -20 garlic cloves, peeled
1 bunch fresh cilantro, washed
4 leaves culantro or 4 leaves fresh cilantro
3 -4 ripe plum tomatoes, cored and cut into chunks
7 -10 cachucha bell peppers (Ajicitos dulces)
1 large red bell pepper, cored, seeded and cut into large chunks

Directions

1

Chop the onion and cubanelle or Italian 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. It also freezes beautifully.
4

*If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 1/2 bunches.