Sofrito

Source: El Boricua

Ingredients

• 1 large yellow onion
• 1 pimiento (Cubanelle) or substitute with green bell pepper
• 1 red bell pepper or 1sm jar roasted red peppers
• 1 medium head of garlic (2 tbsp. minced garlic)
• 1 bunch of cilantro
• 12 ajíes dulces (hard to find and may skip)
• 6 leaves of recao - (Eryngium) (hard to find/skip)
• ¼ cup Spanish olives, pitted
• 1 tbsp capers
• 2 tsps salt
• 1 tbsp black pepper
• 1 tbsp crushed orégano
• ½ cup olive oil

Method

Wash, peel, seed and coarsley chop everything. Put in a blender and pureé. Store in a glass jar covered in the refrigerator for later use. Freeze it in ice-cube trays and dump the frozen cubes in a freezer bag. This will be fried in achiote oil or tocino as the first step in recipes. This recipe makes about 2 large ice-cube trays. Use about 3 cubes for rice or soup that will serve a family.