*, 3 to 4 Italian frying peppers or cubanelle pepper
*, 16 to 20 cloves garlic
*, 1 large bunch cilantro
*, 7 to 10 ajices dulces
*, 4 leaves of culantro
*, 3 to 4 ripe plum tomatoes
*, 1 large red bell pepper
Chop the onion and peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days and can be frozen
Yield: 4 Cups
Serving size: 1/4 of a recipe (1.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.