Instead of cooking these ingredients like traditional sofrito, Eliana Ramos processes them down to a wet paste. The result is a marinade that you can use to season meats, fish, and stews, to create the most delectable meals.
Process red onions, scotch bonnet peppers, and garlic in a food processor fitted with a steel blade along with salt, black pepper, oregano and vinegar. Add the remaining vegetables and continue to process until no vegetables remain. As the bowl of the food processor gets filled to the top, empty the mixture into a large bowl. Stir well by hand to incorporate and pour into an airtight container to store in your refrigerator for up to 6 months.
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