1. Roughly cut up all ingredients. 2. Toss the wettest ones in a large food processor and give them a couple of quick pulses. This moistness will help process the rest of the ingredients(the tomatoes and tomatillos). 3. Next, add the herbs – parsley and cilantro. 4. Then, add as many of the other ingredients as you can fit. 5. Give the processor several whirs and stirs. Keep adding whatever didn’t fit before and pulse until you get a coarse blend. Some sofritos are really chunky, some are like a paste. You decide. 6. Season with salt and pepper if you like, but it may be best to season the dish it goes in, in order to have more control. 7. Refrigerate and use as needed. ---------------------------------------------------------------------------
Nutrition
Ingredients
