Sofrito

• 2 medium Spanish onions, cut into large chunks
• 3 -4 italian frying bell peppers or 3 -4 cubanelle peppers
• 16 -20 garlic cloves, peeled
• 1 bunch fresh cilantro, washed
• 4 leaves culantro or 4 leaves fresh cilantro
• 3 -4 ripe plum tomatoes, cored and cut into chunks
• 7 -10 cachucha bell peppers (Ajicitos dulces)
• 1 large red bell pepper, cored, seeded and cut into large chunks

1. Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped.
2. With the motor running, add the remaining ingredients one at a time and process until smooth.
3. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
4. *If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 1/2 bunches.

spanish onions, garlic, fresh cilantro, culantro, bell peppers, red bell pepper

Taken from www.food.com/recipe/sofrito-223937 (may not work)