3 to 4 cubanelle or Italian frying peppers
16-20 cloves garlic, peeled
1 large bunch of cilantro
7 to 10 ajices dulces (see above note)
4 leaves of cilantro (see above note)
3 to 4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored shredded and cut into large chunks
Put the onions and peppers in the work bowl of a food processor and process until coarsely chopped. With the motor running, add the remaining ingredients one at a time, processing until smooth. The sofrito will keep in the refrigerator for up to 3 days; it also freezes beautifully.