Sofrito (Puerto Rico)

      There are many things that distinguish a Puerto Rican household from others of Latin American heritage.  One way is the volume; put two or more of us in a room and the volume goes up till you can't hear yourself think.  The other way is the smell of the kitchen.  The smell in a Puerto Rican kitchen is a scent that no other culture can mimic.  It is a mixture of frying oil, smokey seasonings, achiote oil, and the ingredient which no Puerto Rican kitchen is without... Sofrito. 
      Sofrito is one of the many vegetable cooking bases unique to the island of Puerto Rico.  It is a mixture of peppers, onions, garlic, cilantro, olives, vinegar, olive oil and achiote oil.  The mixture is purreed and then used in almost every dish enjoyed by Puerto Ricans.  Rice dishes, beef, chicken, soups, even salads use this flavor enhancer to give some extra kick; almost like a hybrid of a sauce and a marinade.
      Honestly when I have had a bad day at work, or when I need a quick cure for the blues all I need to do is to go to the market get some discounted produce and go home and whip up a batch of Sofrito.  All my cares melt away with the beautiful smell that immediately fills the kitchen. 
      If this is your first time making Sofrito you may have trouble finding Achiote Oil at your local grocer, ask if they carry any Goya products.  If they say yes, then they probably carry Sazon which is a powdered version of Achiote and works as a substitution anywhere you use Achiote oil.  In this recipe you would use about 2 small packets to substitute for the 1/4 cup achiote oil.  Another note is that this recipe does tend to make a great deal of Sofrito, which is understandable since it is such a staple in Puerto Rican cuisine, so if you do not intend to use it all at once place them in 4 seperate sets of freezer containers or bags.  Sofrito when frozen usually keeps for a 9 month period so long as it does not get frost bitten.

Sofrito

4 tablespoons extra virgin olive oil

5 green peppers, cored and given a light dice

4 tomatoes (medium sized), chopped

4 yellow onions (medium sized), chopped

1 small jar red pimentos

4 tablespoons apple cider vinegar

1/4 cup achiote oil

3/4 cup cilantro

3 tablespoons salt

3 tablespoons pepper

1 full head garlic, minced

In a food processor puree the olive oil, peppers, tomatoes, onions and pimentos.  Slowley add the vinegar and achiote oil.  Give the puree a few pulses before continuing.  Add the remaining ingredients to the food processor and purree for a remaining 2 minutes.  Divide the sofrito not intended for immediate use into freezer safe bags and or containers. 

Makes about 6 cups.