Common in Cuba, Puerto Rico, and the Dominican Republic, sofrito is a blend of herbs and vegetables used in Afro-Latin/Caribbean cooking to season rice, bean, and meat dishes. It has no salt, and appeals to those unfamiliar with Caribbean food because of its authentic taste. The ingredient is vegetarian friendly and can be adapted to accommodate vegans. Adapt the ingredient amounts to suit your personal tastes.
- 2 green bell peppers, cut into 1/4 inch cubes
- 2 red bell peppers, cut into 1/4 inch cubes
- 1 orange bell pepper, cut into 1/4 inch cubes
- 1 yellow bell pepper, cut into 1/4 inch cubes
- 10 tomatoes, cored and coarsely chopped
- 1 bunch green onions, chopped
- 1 ½ bunches fresh cilantro leaves, chopped
- 6 fresh tomatillos, husks removed
- 1 cup chopped garlic
- 1. Place the green, red, orange, and yellow bell peppers in a blender or bowl of a food processor. Add the tomatoes, green onions, cilantro, tomatillos, and garlic. Blend or pulse according to your preference to make a chunky or smooth mixture. Refrigerate in a covered container up to 5 days, or freeze up to 45 days.