Preparation Steps:

• Start by washing all your fresh ingredients. Dice the cubanela peppers, crush the garlic cloves, and cut the red onion into strips. Chop the cilantro and set everything aside.
• In a small bowl, combine the bija (annato) powder, oregano, and salt. Mixing these dry spices together will help distribute the flavors evenly when added to the sofrito.
• In a large skillet, heat the olive oil over medium heat. Add the diced cubanela peppers and red onion. Sauté for about 3-5 minutes until the onions become translucent.
• Next, add the crushed garlic and the mixed dry ingredients to the skillet. Stir well and cook for an additional 2-3 minutes until the garlic is fragrant.
• Once the garlic is aromatic, add the chopped cilantro to the skillet. Stir everything together and cook for another minute. This will allow the flavors to meld beautifully.
• Taste your sofrito and adjust the seasoning if necessary. You can add more salt or oregano according to your preference.
• You can use the sofrito right away in your favorite dishes or store it in airtight containers for later use.