Recaito (Puerto Rican Sofrito)

Recipe contributed by Maria Flores

Makes 6 cups

• 1/4 cup white vinegar
• 1/4 to 1/2 cup canola, grapeseed or corn oil
• 1 large sweet onion (or 1 yellow and 1 small red), coarsely chopped
• 1 head garlic (12 cloves), peeled
• 1 red bell pepper, seeded and coarsely sliced
• 1 green bell pepper, seeded and coarsely sliced, plus more as needed
• 1 cubanelle pepper (or green bell pepper), seeded and coarsely sliced
• 1 bunch cilantro (recao), washed

Combine vinegar, 1/4 cup oil, onion and garlic in blender; puree. Add peppers; puree. If needed, add oil by tablespoon up to 1/4 cup. Add cilantro; process until specks of greens are visible. Taste; if too sharp add additional green pepper. Store in an airtight container and refrigerate 3 to 4 days, or freeze up to 6 months.
Or, use Goya jar or frozen recaito.