Preparing Sofrito

• Cut a red bell pepper, a yellow onion, a generous handful of aji dulces and any other vegetables your recipe calls for into large, evenly sized chunks. Many modern recipes also include tomatoes and green bell pepper. Roast your vegetables at 400 to 425 degrees Fahrenheit for 45 minutes to an hour, or until vegetable interiors are soft and creamy and the exteriors are crisp and caramelized. Traditionally, sofrito is ground with a mortar and pestle, but you can use a food processor instead. Let the roasted vegetables cool, then add to a food processor along with seasonings including culantro, cilantro and salt and pepper. You can also add a few dashes of ground coriander, a squirt of lemon juice or a few cloves of garlic, finely chopped or roasted. Process for about a minute, or until the sofrito reaches a saucy consistency.