Sofrito - Pepper Salsa

This recipe is truly a versatile one. Sofrito can be eaten alone as salsa for chips, mixed with black beans and stock for soup, added to steak or chicken, or wrapped up in a tortilla with eggs for a delicious breakfast. I like putting it on top of toasts for a unique bruschetta.

• 3 tablespoons olive oil
• 2 large onions coarsely chopped (4 cups)
• 2 green bell peppers, coarsely chopped (about 2 cups)
• 2 red bell peppers, coarsely chopped (about 2 cups)
• 3 tsp minced garlic (or 5 cloves minced)
• 1 tsp dried oregano
• 1 tsp ground cumin
• 4 Roma tomatoes, coarsely chopped (2 cups)
• 3 cups cilantro

In a large pot, heat oil over medium heat. Add onions and cook approximately five minutes, stirring frequently. Add bell peppers, garlic, oregano, cumin. Cook approximately ten minutes or until peppers are crisp-tender. Add tomato, cook five minutes. Remove from heat and allow mixture to cool.

Transfer mixture to food processor, add cilantro and pulse until slightly chunky. Season with salt and pepper if desired. Eat immediately, store in fridge or freeze up to 3 months.