Start by gathering all the ingredients on your counter. Chop the red bell pepper, yellow onion, and cubanelle peppers into manageable pieces. Don’t worry about perfection; we’re blending everything in the end.

In a medium-sized skillet, heat the extra virgin olive oil over medium heat. You want just enough heat to soften the vegetables, not to brown them.

Add the chopped onions and garlic to the skillet first. Sauté them for about 3-5 minutes until the onions become translucent. The smell will start to fill your kitchen.

Next, toss in the red bell pepper and cubanelle pepper. Stir and let these cook together with the garlic and onion till everything becomes soft—around another 5-7 minutes.

Take the sautéed mixture off the heat and let it cool for a few minutes. Once cooled, add everything to a blender. Add the cilantro and culantro if you're using it. Blend until smooth. You might need to scrape down the sides a couple of times to ensure everything is well combined.

Your Sofrito is done! You can use this mixture right away in your favorite recipes or store it for later.