Sofrito (Daisy Martinez)

• 2 medium Spanish onions, cut into large chunks
• 3 -4 italian peppers or 3 -4 cubanelle peppers, cut into chunks
• 16 -20 garlic cloves, peeled
• 1 cup fresh cilantro, washed (1 large bunch)
• 7 -10 mini sweet peppers (ajices) (optional)
• 1/4 cup culantro or 1/4 cup fresh cilantro
• 3 -4 plum tomatoes, cored and cut into chunks
• 1 large red bell pepper, cored seeded and cut into large chunks

1. Pulse onion and Italian frying pepper or Cubanelle in the food processor until coarsely chopped.
2. With the motor running, add remaining ingredients, one at a time, until mixture is smooth.
3. Sofrito keeps 3 days in the refrigerator; freeze for longer storage (can be used without thawing).
4. NOTES: Ajices Dulces, also known as cachuchua or ajicitos, are tiny peppers with only a hint of heat. They look similar to scotch bonnets or habaneros, so don't get them confused! If you cannot find them , use a little more cilantro and a pinch of cayenne or crushed red pepper flakes.
5. NOTE: Culantro has long tapered leaves with serrated edges. If you cannot find it, just leave it out.

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

Taken from www.food.com/recipe/sofrito-daisy-martinez-444676 (may not work)