Sofrito

12 large Aji Dulce peppers
1 small bunch cilantro
1 head garlic
1 red bell pepper
½ green pepper
1 yellow onion
1 Tbsp. each capers, oregano and pepper
¼ cup pimento-stuffed olives
½ cup olive oil

Process all ingredients in food processor to texture of semi-chunky salsa.  Use at once, refrigerate for up to a week, or freeze in recipe-size batches. 

I grew a lot of these peppers from seeds I got at the library and found this is a great way to use them.  They are just barely spicy.  The Aji Dulce is the traditional pepper used in Puerto Rico and other parts of the Caribbean to make Sofrito, a sauce that is used as a base in Latin American, Spanish, Italian and Portuguese cooking.  There are many regional variations on the sauce with some adding tomatoes, some which add bay leaves, carrots, or chorizo and other ingredients, but most contain garlic and all contain peppers.  It can be used as a base for pasta sauces, sautéed vegetables, soups, stews, beans, meats, rice, or in dips and spreads.