Cuban sofrito

• 1 tbsp annatto seeds,
• 1/2 cup olive oil
• 4 clove of garlic, chopped
• 1 small bay leaf
• 2 medium sized onions, chopped
• 2 red bell peppers, seeded and white veins removed, chopped
• 5 roma tomatoes, diced
• 2 tbsp tomato paste
• 1/2 cup chicken stock
• 1/2 cup fresh cilantro, chopped
• 1 tbsp fresh oregano
• 1 salt and pepper to taste

1. In a large skillet set on medium low add annato seeds and all of olive oil.
2. Simmer seeds in oil for 10 minutes to release their flavor.
3. Remove seeds but keep oil in pan.
4. In oil saute garlic, onions, peppers, tomatoes and bay leaf, cooking until vegetables are soft.
5. Can take up to 6 minutes.
6. Stir in paste and cook for addition 5 minutes.
7. Add stock and simmer for additional 5 minutes.
8. Remove bay leaf and add fresh herbs.
9. Remove from heat and cool.
10. Then blend ingredients in a blender.
11. Pulse each mix as you want a puree and not liquid.
12. Taste now and add salt and pepper to your liking.
13. Freeze in 1/4 cup measurements for later use, store fresh in air tight container in refrigerator up to but no longer than 2 weeks.
14. Sofrito is an addition to many Latin style dishes for flavor enhancements.
15. Traditionally Cuban sofrito is made with 1/4 cup white wine and 1/4 cup chicken stock.
16. I used all stock but please add it if you like.
17. Recipe by taylor68too

olive oil, clove of garlic, bay leaf, onions, red bell peppers, roma tomatoes, tomato, chicken stock, fresh cilantro, oregano, salt

Taken from cookpad.com/us/recipes/361311-cuban-sofrito (may not work)