Ingredients

• 1 green bell pepper
• 1/2 medium onion
• 8 garlic cloves
• 3/4 cup canned roasted red pepper
• 1 cup fresh cilantro
• 1 recao leaf (found in Spanish store)
• 1/3 cup water
• 1/4 cup olive oil 

Preparation

1. Seed bell pepper. Cut bell pepper and onion into pieces.
2. Place green pepper, onion and garlic in a blender or food processor to chop.
3. Rinse roasted peppers then add roasted red pepper, cilantro, recao leaf, water and olive oil to food processor.
4. Blend into a sauce-like consistency. Add more water for desired consistency.

Helpful hints

• Add 2 tablespoons Sofrito to meat and rice dishes for added flavor and seasoning.
• One bell pepper is equal to 3/4 cup when chopped.
• Look for recao leaf in Spanish stores. Bay leaf may be substituted if the recao leaf is unavailable.
• 3/4 cup canned red pepper is approximately 4 ounces. It is sold in different sized cans or bottles. Rinse to remove some of the sodium. Check nutrition label and choose brand lowest in sodium
• Refrigerate for up to 1 week.