• 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


Serves: Makes about 4 cups


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.