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 puree.

Continue to puree 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.