Name: Puerto Rican Sofrito
Yield: 4 cups
Ingredients: 2 medium Spanish onions, cut into large chunks (about 2 cups); 4 cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups); 18 medium cloves garlic, peeled; 1 large bunch culantro, washed and roughly chopped (about 1 1/2 cups); 8 ajices dulces (see note above); 4 ripe plum tomatoes, cored and cut into chunks (about 1 1/2 cups); 1 large red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups); Kosher salt (optional)

Puerto Rican Sofrito

Tags: Caribbean Sauce/Condiment

Yield: 4 cups

Ingredients

2 medium Spanish onions, cut into large chunks (about 2 cups)
4 cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)
18 medium cloves garlic, peeled
1 large bunch culantro, washed and roughly chopped (about 1 1/2 cups)
8 ajices dulces (see note above)
4 ripe plum tomatoes, cored and cut into chunks (about 1 1/2 cups)
1 large red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups)
Kosher salt (optional)

Steps

Place onions and cubanelle peppers in workbowl of a food processor fitted with a steel blade. Pulse until coarsely chopped.
With the motor running, add the remaining ingredients one at a time through the feed tube and process until smooth. Season to taste with salt. Transfer to container and store in refrigerator for up to three days, or freeze.

Notes

Original recipe called for large bunch of cilantro plus 4 leaves culantro.