Begin by washing the cubanelle peppers, cilantro, and red onion. Dice the cubanelle peppers into small pieces, crush the garlic cloves, and cut the red onion into strips. Chop the cilantro finely, ensuring that you remove any thick stems.
In a food processor or blender, add the diced cubanelle peppers, crushed garlic, red onion strips, chopped cilantro, bija powder, oregano, and salt.
Pulse the mixture until it reaches a smooth consistency. You may need to scrape down the sides of the processor to ensure everything is well combined.
Once blended, drizzle in the olive oil while the processor is running. This will help to emulsify the mixture and enhance the flavors.
Taste your sofrito and adjust the seasoning if necessary. You may want to add a pinch more salt or a splash of olive oil, depending on your preference.
Transfer your Dominican Sofrito to an airtight container. This mixture can be stored in the refrigerator for up to a week or in the freezer for several months.
