MY SOFRITO DE AJICITOS DULCE or (Cachucha)! YESSSSS!

I can hear a lot of people saying “Hey, that’s not how to make Sofrito”.  However, since I have all these herbs in my garden now, I decided to step it up a notch and use them with the AJICITOS, that I finally was successful in planting from seeds and harvest. The end result was amazing and the flavors given to my meals totally worth it! Boom.
 
Category:  HACK-FLAVOR
Approx. Prep and Cook Time:  15 Minutes
Approximate Cost:    $4.40 or .28 cents per disc of flavor.
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   _X_   Vegetarian _X_   
Servings: 16 TO 20
 
Ingredients
Italian oregano leaves to taste, rinsed (.20)
Cuban oregano leaves to taste, rinsed (.30)
Sage leaves to taste, rinsed (.20)
Basil leaves to taste rinsed (.20)
½ bunch flat leave parsley rinsed, pat dry in paper towel and chopped (.60)
15 ajicitos dulces, (sweet small peppers) rinsed, seeded and chopped (1.75)
1 onion, peeled and chopped (.50)
1 garlic head, peeled (.35)
2 to 4 med size green peppers (.30)
1 c. water at room temperature to help the blender (you can use broth as well) (0)
 
Directions
Follow the prep directions listed after each ingredient.
Place all these ingredients in a blender or a food processor.
Add gradually water or (chicken broth, stock) to allow the blender to run smoothly.
Once the mix looks combined and light, 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 and freeze them again, to use as needed in your cooking’s. You will love the tons of flavor they produce.