- Yield 32 servings
Use this sofrito to brush portobello mushrooms or 1/2-inch-thick slices of firm tofu or eggplant. Then grill or broil them.
- 1 medium onion, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 6 garlic cloves
- 1 (4-ounce) bunch cilantro
- 1 jalapeno pepper
- 2 teaspoons ground achiote*
- 1 tablespoon olive oil
- Puree all ingredients until smooth in a food processor fitted with the metal blade or blender.