As you may know, sofrito is a staple in any Latin kitchen. It is a homemade puree of fresh onion garlic and green peppers usually made on a monthly basis and kept on hand for daily use in soups, stews, meats and beans. Variations can vary widely but I will share my families version.
2 Medium onions, quartered
3 large green peppers cut into pieces
1 lb freshly peeled garlic cloves
1 bunch fresh cilantro
1 bunch fresh culantro
2 tsp salt
1/4 cooking oil
1. In the jar of a blender or food processor (I use a blender) add a little of each ingredient and all of the salt and oil. Using the puree feature and letting run, continue to add everything slowly until smooth and no chunks are present. Depending on the size jar you have, you may have to pour some into a bowl until everything is incorporated.
This makes a large amount, so I divide evenly into mason jars and freeze for future use, always leaving one for immediate use. It will keep refrigerated for 3 to 4 weeks and frozen for about 6 months. Use 1 to 2 tbsp of mixture in your soups, stews beans or marinades.