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Sofrito, Puerto Rican Pepper Sauce

2 large spanish onions, peeled & quartered
2 large green peppers, seeded & quartered
1 large red bell pepper, seeded & quartered
1 1/2 bunch cilantro leaves, (the more the merrier)
2 head garlic, peeled & seperated into cloves
1/4 cup olive oil, depending on the consistency


Make sure all vegetables are washed. Combine all the ingredients in food processor Blend it while drizzling olive oil in it. It should have a puree consistency. If too thick add a bit of water, if too thin add more peppers or cilantro. When all blended transfer to a plastic container or a glass one. Cover & store in fridge for up to 4 weeks. Or divide half & freeze.

Source: cookpad.com