Sofrito - cooking recipe

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
Preparation
    Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped.
    With the motor running, add the remaining ingredients one at a time and process until smooth.
    The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
    *If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 1/2 bunches.

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