Ingredients

• 1 head of garlic (peeled)
• 2 medium onions (peeled)
• 1 red bell pepper (stemmed and seeded)
• 2 medium green bell peppers (stemmed and seeded)
• 2 large tomatoes
• 1 bunch fresh cilantro leaves
• 1/2 bunch fresh parsley leaves

Directions

1. Chop the ingredients into sizes that are small enough to fit into a food processor ​or blender. You don't have to dice them finely, as you will be processing them. Focus on removing the seeds and any tougher stems that might leave grit in the finished sofrito. The Spruce
2. Place the chopped ingredients into a food processor or blender. You can process in batches if your food processor isn't big enough to accommodate everything at once. The Spruce
3. Blend all ingredients well so the finished sofrito is finely processed. If you're not familiar with sofrito, it should be the consistency of pesto, a thick paste. The Spruce
4. Once blended, your sofrito is ready for immediate use. Store the sofrito in a glass container. Plastic containers are not ideal because plastic will absorb the odor of garlic and onions. The Spruce
5. Use the sofrito with rice, stews, beans, or a protein, and enjoy.

1. If the sofrito needs liquid, you may add water or olive oil, a tablespoon at a time, while blending. Use as little as possible, because you don't want the sofrito to be too runny. The tomatoes will provide some juice, so you may want to ensure they have been added before adjusting the liquid.
2. You can freeze sofrito. Depending on how much you use in a recipe, you can freeze it in 1/4 to 1/2 cup portions or in an ice-cube tray for 2-tablespoon cubes. Once the cubes are frozen, transfer to a freezer bag for up to a year.