Instructions

• Place the chopped ingredients into the bowl of a food processor: 1 large yellow onion, 1 green bell pepper (seeded and chopped), 1 red bell pepper (seeded and chopped), 6 cloves garlic (peeled and chopped), and 1 bunch cilantro (roughly chopped).
• Add 1/4 cup olive oil to the food processor.
• Pulse in short bursts, stopping to scrape down the sides as needed, until the mixture is finely chopped but not pureed (it should be spreadable with small pieces visible).
• Transfer the sofrito to an airtight container using a spatula. Refrigerate for up to 1 week or freeze for up to 3 months.