Incorporate this sauce into a bean dish, soup, or stew or use it as a first step in making other dishes. Save time by making a big batch of sofrito, then storing it in the refrigerator (up to 2 weeks) or freezer (several months). For freezing, a good trick is to solidify the sauce in ice cube trays to make individual portions, then bag the cubes for future use!
olive, vegetable, or annatto oil
onion, finely chopped
coarsely chopped green bell pepper
coarsely chopped ripe tomato
or tomato suace
In large skillet, heat oil over medium heat. Add garlic, onion, and bell pepper and cook 1 to 2 minutes, stir occasionally. Mix in tomato and salt and cook until all ingredients have softened and onion is translucent, about 1 minute. Allow to cool.
Combine cooled sauce and cilantro in blender or food processor and process to a coarse puree.
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