Prep Time: 15 mins
Total Time: 15 mins
Serves: 40
Yield: 4 cups
Ingredients:
2 medium Spanish onions, cut into large chunks
3 -4 italian peppers or 3 -4 cubanelle peppers, cut into chunks
16 -20 garlic cloves, peeled
1 cup fresh cilantro, washed ( 1 large bunch)
7 -10 mini sweet peppers ( ajices) (optional)
1/4 cup culantro or 1/4 cup fresh cilantro
3 -4 plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored seeded and cut into large chunks
Directions:
Pulse onion and Italian frying pepper or Cubanelle in the food processor until coarsely chopped.
With the motor running, add remaining ingredients, one at a time, until mixture is smooth.
Sofrito keeps 3 days in the refrigerator; freeze for longer storage (can be used without thawing).
NOTES: Ajices Dulces, also known as cachuchua or ajicitos, are tiny peppers with only a hint of heat. They look similar to scotch bonnets or habaneros, so don't get them confused! If you cannot find them , use a little more cilantro and a pinch of cayenne or crushed red pepper flakes.
NOTE: Culantro has long tapered leaves with serrated edges. If you cannot find it, just leave it out.
Source: Author: Daisy Martinez
Source: http://www.food.com/recipe/sofrito-daisy-martinez-444676
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