1⁄4 lb. aji dulce chiles, Jalepenos or Italian frying peppers,
stemmed, seeded, and roughly chopped
1/2 bunch cilantro
1/4 bunch flat-leaf parsley
1 medium yellow onion, roughly chopped
1 medium green bell pepper, stemmed, seeded,
and chopped
1 clove garlic
1 tbsp. vegetable oil
1. Combine all the ingredients in the bowl of a food processor and purée, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until a semicoarse paste forms, about 1 minute. Refrigerate the sofrito for up to 1 week or freeze for up to 3 months.
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