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)
12 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.