Ingredients
Method
- In a food processor (or blender) add the olives, capers, onion, and garlic cloves.
- Pulse the ingredients together 10 times, or until coarsely chopped. Scrape down the bowl of the food processor with a rubber spatula.
- Add the peppers to the bowl and pulse 8-9 times. Scrape down the bowl once more.
- Pour out half of the pepper and onion mixture into a clean bowl. Add the culantro and cilantro leaves to the food processor and pulse until the leaves are broken down - this can be done in stages if necessary.
- Return the pepper and onion that you reserved back to the food processor and pulse until the sofrito is semi-smooth.
- Transfer the sofrito into mason jars or into ice cube trays to freeze* for later use.
- Lasts 2 weeks in the refrigerator or 6 months in the freezer!