Incorporate this sauce into a bean dish, soup, or stew or use it as a first step in making other dishes. Save time by making a big batch of sofrito, then storing it in the refrigerator (up to 2 weeks) or freezer (several months). For freezing, a good trick is to solidify the sauce in ice cube trays to make individual portions, then bag the cubes for future use!
1/4 cup olive, vegetable, or annatto oil
2 to 3 garlic cloves, minced
1 small onion, finely chopped
1/3 cup coarsely chopped green bell pepper
1/2 cup coarsely chopped ripe tomato, or 2 to 3 tbsp. tomato sauce
1/4 tsp. salt
1 bunch cilantro
1. In a large skillet, heat oil over medium heat. Add garlic, onion, and bell pepper and cook 1 to 2 minutes, stirring occasionally. Mix in tomato and salt and cook until all ingredients have softened and onion is translucent, about 1 minute. Allow to cool.
2. Combine cooled sauce and cilantro in blender or food processor and process to a coarse puree.