Ingredients
- 2 medium Spanish onions, cut into large chunks
- 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
Yield
Serves: Makes about 4 cups
Preparation
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.
