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1 onion
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1 bell pepper
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2 cubanelle peppers (or 2 more bell peppers)
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10 garlic cloves
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1 bunch cilantro (stems included)
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1 Tb olive oil
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1-2 tomatoes (optional)
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Roughly chop all ingredients.
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Add to blender. Blend until finely chopped, but not liquefied.
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Keeps 7 days in refrigerator, or 6 months in freezer. Freeze in ice cube
tray for easy-to-use servings (2 cubes for a dish that serves 3-4).
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To use: saute sofrito over low heat along with other ingredients and proceed
with recipe.