A recipe for Mi Sofrito from Chris Boscia, Vashon Community Pub
( Yield 2 cups)

Sofrito Ingredients
3 medium sized red, yellow, orange bell peppers, diced
1 large or 2 medium white onions, diced
3-4 cloves garlic, minced
1 can plum tomatoes, chopped and drained (about 1 cup)
2 tablespoons olive oil
3 tablespoons fresh parsley, coursely chopped
a pinch of salt
salt and pepper to taste

Preparation
In large cast iron or heavy duty skillet, fry the  onions and garlic over medium heat until lightly browned, stirring often, about 10 minutes. Add peppers, parsley and a dash of salt. Stir well. Cook over medium heat , stirring occasionally until peppers begin to brown. Add half cup hot water and stir. Allow mixture to bubble . Add tomatoes, reduce heat and simmer for 20 minutes, stirring occasionally.Salt and pepper to taste.