This Puerto Rican version of sofrito—there are many different geographical variations—is a fresh mixture of onions, cubanelle peppers, garlic, cilantro, ajices dulces, cilantro, culantro, tomatoes, and red pepper quickly chopped into a fine paste in a food processor. What you're left with is enough sofrito to add some serious flavor to weeks of meals.
- Yield:makes 4 cups
- Active time: 15 minutes
- Total time:15 minutes
- 2 medium Spanish onions, cut into large chunks (about 2 cups)
- 4 cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)
- 18 medium cloves garlic, peeled
- 1 large bunch cilantro, washed and roughly chopped (about 1 1/2 cups)
- 8 ajices dulces (see note)
- 4 leaves of culantro (see note)
- 4 ripe plum tomatoes, cored and cut into chunks (about 1 1/2 cups)
- 1 large red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups)
- Kosher salt (optional)
Place onions and cubanelle peppers in workbowl of a food processor fitted with a steel blade. Pulse until coarsely chopped.
With the motor running, add the remaining ingredients one at a time through the feed tube and process until smooth. Season to taste with salt. Transfer to container and store in refrigerator for up to three days, or freeze.