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
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.