Name: Authentic Puerto Rican Sofrito
Prep time: 45 min
Cook time: 45 min
Yield: 64
Ingredients: Green bell pepper - 1 large; Red bell pepper - 1 large; Olive oil - 2 teaspoons; Sweet chile peppers (ajicitos dulces), seeded - 10; Yellow onion, quartered - 1 large; Scallions, trimmed - 1 bunch; Plum tomatoes, seeded - 2; Garlic, peeled and trimmed - 25 cloves; Fresh cilantro, ends trimmed - 2 bunches; Culantro - 2 bunches; Pimento-stuffed green olives - ¼ cup; Leaves Caribbean wild oregano (oregano brujo) - 5 large; Capers - 2 tablespoons; Olive oil, or more as needed - ½ cup; Water - ¼ cup

Ingredients for - Authentic Puerto Rican Sofrito

1. Green bell pepper 1 large

2. Red bell pepper 1 large

3. Olive oil 2 teaspoons

4. Sweet chile peppers (ajicitos dulces), seeded 10

5. Yellow onion, quartered 1 large

6. Scallions, trimmed 1 bunch

7. Plum tomatoes, seeded 2

8. Garlic, peeled and trimmed 25 cloves

9. Fresh cilantro, ends trimmed 2 bunches

10. Culantro 2 bunches

11. Pimento-stuffed green olives ¼ cup

12. Leaves Caribbean wild oregano (oregano brujo) 5 large

13. Capers 2 tablespoons

14. Olive oil, or more as needed ½ cup

15. Water ¼ cup

How to cook deliciously - Authentic Puerto Rican Sofrito

1 . Stage

Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

2 . Stage

Cut green bell pepper and red bell pepper in half from top to bottom; remove stems, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.

3 . Stage

Roast under the preheated broiler until skin on peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.

4 . Stage

Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.

5 . Stage

Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.