Ingredients:
• 3 large green bell peppers, cored, seeded, and chopped
• 1 jalapeno pepper, stemmed and seeded
• 1 tomato, chopped
• 10 medium cloves garlic, peeled
• 1 medium yellow onion, peeled and cut into large chunks
• 1 large bunch fresh cilantro (leaves and stems), washed and roughly chopped
• 1/2 large bunch fresh parsley (leaves and stems), washed and roughly chopped
• 1 teaspoon kosher salt (optional, to help preserve)
• 3 tablespoons oil
Directions:
• Add the onions, garlic, and pepper to the bowl of a food processor.
• Pulse a few times to break them down. Do not just turn it on high, or the mixture will release too much water and turn into juice.
• Stop and scrape down the sides.
• Add the chopped tomato, cilantro, parsley, and oil.
• Pulse continuously until everything is uniformly processed into a finely chopped, textured paste (similar to a green pesto).
• Pour the processed mixture into a large bowl and stir it well to fully distribute all the juices and flavors.
Refrigerator Storage: Store what you plan to use immediately in an airtight glass jar or mason jar. It stays fresh in the refrigerator for up to 7 days.
Freezer Storage (Best Method): Pour the remaining sofrito into ice cube trays (each slot holds about 2 tablespoons) and freeze until solid. Pop the frozen cubes into a heavy-duty freezer bag. They keep their pungent flavor perfectly for up to 6 months and can be dropped directly into your hot pan when starting a recipe.
