Ingredients: 2 quarts Cooking time: 25 minutes
- 6 green peppers
- 3 red peppers
- 3 heads garlic
- 2 bushel cilantro
- 5 onions
- 1 tbsp oregano
- 1 tbsp salt
- 1 tbsp pepper
- olive oil
- Wash all the peppers and remove the seeds.
- Using a blender, add a tad of olive oil and all the peppers, garlic, onions and cilantro in 3 part increments (DO NOT OVER FULL THE BLENDER AS THIS IS NOT BLEND THE INGREDIENTS COMPLETELY). Remove the blended ingredients and place in a bowl, then begin the process again until all of the veggies are blended (should look mushy). Once all has been blended, add the salt and pepper and mix thoroughly.
- Place the sofrito in plastic containers with lids, wrap in plastic wrap and freeze until ready to use.
NOTE: You can keep one in the freezer and one in the refrigerator. Can be kept frozen for up to a year. This mirepoix can be used on sauces, rice, sautéing, and more!