Prepare the vegetables

• Peel and roughly chop the onion.
• Seed and roughly chop the bell peppers into pieces small enough to fit in the blender.

Wash the herbs

• Wash the cilantro very thoroughly, as it tends to hold dirt.
• Wash the parsley.

Blend the sofrito

• Add the cilantro, parsley, onion, garlic and bell peppers to the blender.
• Blend, adding the remaining ingredients as you go if they don't all fit at once.
• Add the tomato last and blend until smooth.

Store

• Pour the sofrito into a jar and keep refrigerated for up to three weeks.
• For longer storage, freeze in ice cube trays.