Sofrito Pesto

Ingredients:

• 2 Large Cubanelle Peppers
• 2 Cups of Fresh Cilantro, packed
• 4 Cloves Garlic
• 1 Large Onion
• 4 Tablespoons Tomato Paste
• 1/2 Tsp Sea Salt
• 2 Tbsp Olive Oil

Coursely chop peppers, cilantro, garlic and onion. Place all ingredients in a food processor and blend until smooth. Set aside the amount you will use that day. Freeze the rest in an ice-cube tray, then remove frozen chunks and store in a plastic bag in the freezer. Defrost and use individual cubes as needed.