Classic Sofrito

Classic Sofrito
Yield: 4 cups Prep 15 mins


  • 2 medium-size Spanish onions, coarsely chopped
  • 4 cubanelle peppers
  • 1 large head peeled garlic
  • 1 large bunch cilantro
  • 10 ajies dulces
  • 4 culantro leaves
  • 4 ripe plum tomatoes
  • 1 large coarsely chopped sweet red pepper

Make It

1. Place onion and cubanelle peppers in food processor; process until chopped. With motor running, add garlic, cilantro, ajies dulces, culantro leaves, tomato and red pepper. Process until smooth. Refrigerate for up to 3 days or freeze in 1-cup portions for up to 3 months. Use in guiso de maiz.