4 medium Spanish onions (about 12 ounces), cut into large chunks
6 Cubanelle peppers, cored, seeded and cut into large chunks
30 cloves garlic, peeled
2 large bunch cilantro, washed
8 ripe plum tomatoes (about 1 pound), cored and cut into chunks 2 large red bell pepper, cored, seeded and cut into large chunks
Chop the onion and Cubanelle in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients 1 at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
Check out all the classes that we used this recipe in: