This mixture, called sofrito, is used in many Latin American recipes as a seasoning base; it can even replace salsa as a dip for chips. Before using it in recipes, thaw completely in the refrigerator or microwave.
green bell peppers
red bell peppers
mixed cilantro leaves and tender stems
- In a 5-quart Dutch oven or pot, heat oil over medium heat. Add onion; cook, stirring often, until starting to soften, about 5 minutes.
- Add bell peppers, garlic, oregano, and cumin; cook, stirring often, until peppers are crisp-tender, about 10 minutes. Add tomato; cook, stirring occasionally, 5 minutes more.
- Transfer to a food processor. Add cilantro, and puree until slightly chunky. Season with salt and pepper.
- If not using immediately, transfer sauce, in 1-cup quantities, to airtight containers. Freeze until ready to use, up to 3 months.
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