SOFRITO (PUERTO RICAN SEASONING)
4 green peppers
2 whole heads garlic (cleaned and cut in half)
1 bag yellow onions
1 bunch cilantro
1 half bunch recaito (or 1 jar Goya recaito)
1⁄2 pound small sweet peppers
1 tsp Goya olive oil
Clean and chop all of the above ingredients into small pieces. In a blender, drizzle a small amount of olive oil and add a handful of the peppers, onions, garlic, etc. and purée.
Continue to purée until all ingredients are combined, pouring as you go into a bowl
Store half in the refrigerator, and half in the freezer you can pour the mix into ice trays for later use.
Frozen sofrito can be kept for 2–4 months and refrigerated can be kept for 1 month.