Step 1

Make sure all your peppers are rinsed and dried before seeding and chopping them.

Step 2

Place onion, green and red bell peppers, cubanelle pepper, ajies dulces peppers, and garlic in the bowl of a food processor. Process until blended, but still has texture and not watery. Work in batches, if necessary.NOTE: Sofrito should have a similar consistency of pesto, like a thick paste. If it needs a little liquid, you can add a bit of water or olive oil, while blending. But use as little as possible, so the mixture doesn’t end up loose and runny.

Step 3

Once blended, your sofrito is ready for immediate use. Typically 1 to 2 tablespoons is used per recipe. We love it in our sofrito chicken or mixed into rice, beans, or soup.For information about all the ingredients, where to find them, and possible substitutions, please refer to the article.