Categories: Dressing/Sauces

Ingredients

• 1 medium yellow onion
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 cubanelle pepper
• 10 garlic cloves, peeled
• 1 tbsp. olive oil
• 2-3 bunches fresh cilantro, chopped
• 2 tbsp. capers with brine
• 1/2 tbsp. dried oregano

Directions

1. Roughly chop the onion, bell peppers, cubanelle pepper, and garlic and place in a large bowl. Add the oil, cilantro, capers, and oregano. Working in batches, pulse the mixture in a blender until well chopped, but don’t overblend it into a puree. You may have to stop and use a spatula to mix things around to get them to blend evenly. If you must, you can add a few tsp of water to each batch to help it blend.

2. To freeze, pour 2 tbsp. of the sofrito into each section of 2 14-cube ice cube trays and freeze overnight. The next day, pop them out of the tray and transfer to a Ziploc bag to keep handy in the freezer.

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