Anaheim Peppers, trimmed, seeded, cored, washed and cut into 1 inch to 2 inch pieces.
2 Jalapeno Peppers, trimmed seeded, cored, washed and cut into 1 inch to 2 inch pieces.
1 Pasilla or Pablano Pepper, trimmed, seeded, cored, washed and cut into 1inch to 2 inch pieces.
3 Roma tomatoes, trimmed, washed and quartered.
8-10 medium to large garlic cloves, peeled, trimmed and washed.
1 bunch of Cilantro washed and trimmed (about 1 cup packed).
1 medium (or ½ large) onion trimmed, peeled and quartered.
¼ cup olive oil.
Place all ingredients in blender or food processor and process until relatively smooth. If necessary, process in two batches then mix well in large bowl. What is not used immediately can be placed in Zip lock snack size bags (one level cup per bag) and frozen. When ready to use, remove bag from frozen sofrito and chop into four ¼ cup pieces and place in sandwich bag to be returned to freezer. Cut pieces again as needed. Sofrito will keep well in freezer for up to 6 months or more.