HACK: YES! MORE SOFRITO. IT IS SO IMPORTANT FOR TONS OF EXTRA FLAVOR!

​This is not the last time that you will see my Sofrito recipe posted, since I make this almost every week depending on ingredients. I didn’t have all the ingredients that I love to put in my Sofrito, such as Cubanel peppers, Cuban oregano, rosemary, basil and red bell peppers but something is better than nothing! So, I used what I was able to find in my local grocery stores at the time.
 
Category:  HACK
Approx. Prep and Cook Time:   15 Minutes
Approximate Cost:    $4.69 or approximately .39 to .40 cents per disk
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   _√___   Vegetarian __√__ 
Servings: 12 DISK
 
Ingredients
½ bunch cilantro, rinsed, pat dry in paper towel and chopped (.99)
½ bunch culantro, rinsed, pat dry in paper towel and chopped (.50)
½ bunch flat leave parsley rinsed, pat dry in paper towel and chopped (.60)
10 ajicitos dulces, (sweet small peppers) rinsed, seeded and chopped (1.75)
1 onion, peeled and chopped (.50)
1 garlic head, peeled (.35)
Chicken broth or stock (my homemade) (or water to help the blender do its job)
 
Directions
Follow the prep directions listed after each ingredient.
Place all these ingredients in a food processor or a blender.
Add gradually chicken broth, stock (or water) to allow the blender to run smoothly.
Once the mix looks combined and lightly liquid, pour into muffin pans, about ¾ to the rim and freeze.
Once frozen, remove from pan and place in a Ziploc bag or a container with lid to use as needed in your cooking’s. You will love the tons of flavor they produce.