MY NEW CRAZY SOFRITO, IS OFF THE HOOK!

I simply do not remember when I started to make Sofrito in my life. Maybe as a teenager, smile. For the past few years though, I started to deviate from the good old basic Sofrito and started to add the herbs and spices that I like. This is a good example, my latest crazy Sofrito have all that I love and my meals, well, you got it, OFF THE HOOK! Smile.
 
Category:  SOFRITO
Approx. Prep and Cook Time:   15 Minutes
Approximate Cost:    $4.48 although most of these herbs are from my garden)
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 12 frozen disks to use in stews, soups, etc.
 
Ingredients (
10 Garlic cloves (.40)
1 small Red onion, chopped  (.90)
4 to 8 Ajicitos dulces (Cachucha/Sweet Peppers)
1/2  bunch Culantro, rinsed,  chopped  (.99)
1/2 Cilantro, rinsed, chopped (.99)
1/2 Parsley (.30)
1 c. Cuban Oregano (.0)
1/2 c. Greek Oregano (.0)
1/2 c. Rosemary rinsed, needles removed, stems discarded (.0)
1 c. Basil leaves(.50)
1 c. Sage leaves(.0)
2 celery stalks, rinsed, chopped (.10)
1 c. of chicken or beef stock/broth (.30)

Directions
Rinse and chop all herbs, peel onion and garlic add to blender or processor with stock or water and process to-taste. Pour into cupcake baking pans, freeze, remove and place in a Ziploc bag.