1 large onion
1 orange bell pepper
1 yellow bell pepper
3 garlic cloves
1/2 cilantro bunch
3 peeled carrots
4 tbsp. extra virgin olive oil (EVOO)
2 tsp. salt
1/4 cup tomato sauce
1/4 cup water

OPTIONAL:

1 pkt. Sazon Goya con cilantro y achiote (makes all the difference!!)

Wash and finely chop onion, peppers, carrots, garlic, and cilantro.

Over medium-low heat 4 tablespoons of olive oil. Add carrots and garlic, sauté for 2 minutes, constantly stirring. Add peppers, onions and cilantro, let cook 2 to 3 minutes more, still stirring.

Season with 1/4 teaspoon of salt and add Sazon Goya (recommended). Add 1/4 cup of tomato sauce and cook 2 to 3 minutes longer.

Carefully pour hot sofrito into a blender, add 1/4 cup of water and puree.

Pour into clean jar (I use a washed and dried spaghetti sauce jar) and refrigerate up to 2 weeks. You can also store in an airtight container and freeze up to 1 month.

To use: Add 2 to 4 tablespoons to rice, fricassees, beans, or soups.

Submitted by: CocinaCriolla