Sofrito

Version 1:

2 tablespoons Olive Oil
3 cups finely chopped onion
3 cups finely chopped red and green bell peppers (1 1/2 cups each)
4 garlic cloves, minced
1/2 cup chopped fresh cilantro
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat  oil in a large nonstick skillet over medium-high heat. Add onion; sauté 1 minute. Add bell peppers and garlic. Cook 10 minutes; stir frequently. Stir in cilantro and remaining ingredients.

From: Myrecipes.com

Version 2:

1 large yellow onion
1 pimiento (Cubanelle) or substitute with green bell pepper
1 red bell pepper
2 tbsp. minced garlic
1 bunch of cilantro
¼ cup Spanish olives, pitted
1 tbsp. capers
2 tsp. 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 puree. Store in a glass jar covered in the refrigerator for later use, 3-4 days. Freeze it in ice-cube trays and dump the frozen cubes in a freezer bag. This recipe makes about 2 large ice-cube trays. Use about 3 cubes for rice or soup that will serve a family.

from: elboricua.com