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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I received this recipe from my mother in law who resides in Garrochales, PR. It isn't nearly as complicated as other recipes I have seen and is just as delicious. I recommend freezing these in ice trays, then storing in freezer bags and frozen to have on hand. You can double, triple or quadruple, etc as needed. This recipe lasts me about 2 months. Ingredients:
9 cloves garlic, coarsely chopped |
4 green bell peppers, seeded and chopped |
2 red bell peppers, seeded and chopped |
2 green chile peppers, seeded and chopped |
2 onions, chopped |
Directions:
1. Place the garlic, green bell peppers, red bell peppers, green chile peppers, and onions into a food processor, and process to a coarse puree. Spoon the sofrito into ice cube trays and freeze. Once the cubes are solidly frozen, transfer them to a resealable freezer bag. Keep frozen for use as needed.
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