sofrito puerto rican pepper sauce

Ingredients 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

how to make sofrito puerto rican pepper sauce

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.