Sofrito

2 medium Spanish onions, cut into large chunks
3 to 4 Italian frying peppers or 2 sweet bell peppers
16 to 20 cloves garlic, peeled
2 large bunch cilantro, washed
Pinch of cayenne pepper
1 ripe plum tomatoes, cored and cut into chunks
½ peeled lime
¼ cup vinegar
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Chop all ingredients into manageable blender size (or food processor size if you are using a food processor). Blend (or use food processor) until its all is smooth.

Mix well.
This will keep in the refrigerator for up to 3 days. (I usually pour into muffin/ice cube pans and freeze. When frozen I put in zip lock bags and store in the freezer. I keep a small jar in the fridge with a few frozen sofrito for daily use.)

This recipe is an adaptation of Daisy Cooks recipe.