Sofrito is the base for most Puerto Rican dishes, and this one is better than store-bought (it's difficult to find in the stores in the western United States). Sofrito can be added to beans, rice, soups, and stews; you name it. Your house will smell like your in a Puerto Rican restaurant.
Combine ají dulce peppers, onions, tomatoes, green peppers, red peppers, and garlic in a food processor; pulse a few times. Add cilantro stems, recao stems, salt, pepper, oregano and olive oil. Process until a semi-chunky salsa (not watery) consistency is reached.
Store in a resealable plastic freezer bag. Use as needed or freeze in portions. You can also use Ice cube trays to freeze it into small cubes that you can use as you need
Servings 80
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ají dulce is a common ingredient in Puerto Rican recipes. It's a small sweet red pepper. If you can't find it, use red bell pepper.
Recao is a popular Caribbean herb with many aliases: culantro, long coriander, ngo-gai, and Mexican coriander. It can be found in Latin grocery stores. You can substitute cilantro.