Sofrito
Ingreadient
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10 ají dulce peppers, tops removed
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4 onions, cut into large chunks
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3 medium tomatoes, chopped
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2 green bell peppers, seeded and chopped
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1 red bell peppers, seeded and chopped
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3 medium heads garlic, peeled
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25 cilantro stems (with leaves)
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25 recao stems (with leaves)
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1 tablespoon salt
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1 tablespoon black pepper
Direction
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Combine ají dulce peppers, onions, tomatoes, green peppers, red peppers, and garlic in a food processor; pulse a few times. Add cilantro stems, recao stems, salt, and pepper. Process until a semi-chunky salsa (not watery) consistency is reached.
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Store in a resealable plastic freezer bag. Use as needed or freeze in portions.
