Authentic Puerto Rican Sofrito

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem seeds and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.

Roast under the preheated broiler until the skin of the peppers has blackened and blistered 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.

Place pepper pieces sweet chile peppers onion scallions tomatoes garlic cilantro culantro olives oregano and capers in a blender or food processor. Blend adding 1/2 cup olive oil and water in batches until mixture is pureed but some chunks remain.

Divide blended mixture among four 16-ounce containers filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.