A cousin of the sofrito, this paste can be used in its raw state or at the beginning of the cooking process.
2 lb. cachucha peppers, seeded
2 bunches culantro (or substitute cilantro)
1/2 cup pitted Spanish olives (stuffed is acceptable)
1/4 cup capers
2 red peppers
1 white onion
1 tbsp. tomato paste
1/4 cup extra virgin olive oil
1 tbsp. garlic, chopped
Salt and pepper to taste
- Process in food processor until finely chopped but not liquified.