*, 2 medium Spanish onions

*, 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

Servings: 4

Yield: 4 Cups

Nutrition Facts

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.

Amount Per Serving



Calories From Fat (8%)


% Daily Value

Total Fat 0.12g


Saturated Fat 0.01g


Cholesterol 0mg


Sodium 2.35mg


Potassium 88.69mg


Total Carbohydrates 2.74g


Fiber 0.83g


Sugar 1.54g


Protein 0.48g