Sofrito

1 large onion
1 large pimiento del país or bell pepper
1 medium head of garlic
1 bunch of cilantro
12 ajíes dulces (hard to find and may skip)
6 leaves of recao - (Eryngium) (hard to find/skip)
1 small jar Pimientos Morrones/roasted red peppers
¼ cup olives
1 tbsp cappers
2 tsps salt
1 tbsp black pepper
1 tbsp crushed orégano
½ cup olive oil

Wash, peel, seed and coarsely chop everything. Put in a blender and purée. Store in a glass jar covered in the refrigerator for later use. Freeze it in ice-cube trays and dump the frozen cubes in a freezer bag. This will be fried in achiote or tocino as the first step in recipes. This recipe makes about 2 large ice-cube trays. Use about 2 cubes for rice or soup that will serve a family.