Sofrito

• 8 leafy stems cilantro
• 1 medium green bell pepper
• 1 clove garlic, crushed
• 1 medium onion, coarsely chopped
• 1/4 pound aji dulce, halved with inner seeds removed (see note)
• 6 whole leaves recao, chopped (see note)
• 1 tablespoon vegetable or olive oil

1. Combine all ingredients in a food processor and puree until smooth.

cilantro, green bell pepper, clove garlic, onion, recao, vegetable

Taken from cooking.nytimes.com/recipes/4573 (may not work)