Sofrito

By carvalhohm

Ingredients

• 1 bunch Cilantro
• 8 leaves of culantro (if you can't find add some extra cilantro)
• 1 head of garlic
• 2 large onion
• 1/2 lb. sweet chili peppers
• 2 large green bell peppers
• 1/2 cup olives with pimientos
• 1 sm jar roasted red peppers
• 1 tbsp. capers
• 2 tbsp. crushed oregano
• 1 tbsp. salt
• 1 tsp. black pepper
• 1 cup EVOO (extra virgin olive oil)

Preparation

Step 1

Rinse, peel and chop vegetables. Combine in food processor and puree.

Spoon into ice tray and freeze. Store cubes in Ziploc bag. Each cube measures 1 tbs.