Authentic Puerto Rican Sofrito

Name: Authentic Puerto Rican Sofrito
Total time: 40 min
Ingredients: 1/2 cup olives pitted (optional); 1 tablespoon capers (optional); 3 large white onions peeled, rough chopped; 3 heads (about 25 cloves) garlic peeled, rough chopped; 1 pound aji dulce peppers stems and seeds removed; 1/2 pound sweet peppers stems and seeds removed, rough chopped; 6 bunches (about 1/2 pound) culantro leaves ends removed, rough chopped; 3 bunches (about 1/3 pound) cilantro leaves only (triple if you're not able to find culantro)

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Total: 40

Servings: 72

Ingredients

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1/2 cup olives pitted (optional)1 tablespoon capers (optional)3 large white onions peeled, rough chopped3 heads (about 25 cloves) garlic peeled, rough chopped1 pound aji dulce peppers stems and seeds removed1/2 pound sweet peppers stems and seeds removed, rough chopped6 bunches (about 1/2 pound) culantro leaves ends removed, rough chopped3 bunches (about 1/3 pound) cilantro leaves only (triple if you're not able to find culantro)

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Instructions

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Step 1

In a food processor (or blender) add the olives, capers, onion, and garlic cloves.Pulse the ingredients together 10 times, or until coarsely chopped. Scrape down the bowl of the food processor with a rubber spatula.

Step 2

Add the peppers to the bowl and pulse 8-9 times. Scrape down the bowl once more.

Step 3

Pour out half of the pepper and onion mixture into a clean bowl. Add the culantro and cilantro leaves to the food processor and pulse until the leaves are broken down- this can be done in stages if necessary.

Step 4

Return the pepper and onion that you reserved back to the food processor and pulse until the sofrito is semi-smooth (the consistency of chunky applesauce).

Step 5

Transfer the sofrito into mason jars or into ice cube trays to freeze* for later use.