Recipe courtesy of Kelis Rogers
Print
Total:
20 min
Active:
20 min
Yield:
4 cups
Level:
Easy

Ingredients

  • 4 ounces assorted peppers, such as Hatch chiles, aji dulce chiles or Italian frying peppers, stemmed, seeded and chopped
  • 1 cup chopped fresh cilantro 
  • 1 cup chopped fresh flat-leaf parsley 
  • 1/2 cup olive oil 
  • 2 tablespoons apple cider or white vinegar 
  • 6 cloves garlic, smashed
  • 1 large white onion, roughly chopped 
  • 1 medium green bell pepper, stemmed, seeded and roughly chopped 
  • 1 medium red bell pepper, stemmed, seeded and roughly chopped 
  • 1 serrano pepper, stemmed, seeded and roughly chopped 

Directions

Combine the assorted peppers, cilantro, parsley, olive oil, vinegar, garlic, onions, green and red bell peppers and serrano peppers in the bowl of a food processor and puree, stopping occasionally to scrape down the sides of the bowl, until a coarse paste forms, about 1 minute.

Sofrito can be refrigerated up to a week and kept frozen for up to 3 months.

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