Start by chopping the onion, green bell pepper, red bell pepper, and garlic. Make sure to chop them finely to ensure they cook evenly and release their flavors.
In a large skillet or sauté pan, heat the olive oil over medium heat. Allow the oil to warm up for a minute or so.
Add the chopped onion, green bell pepper, red bell pepper, and garlic to the skillet. Sauté the mixture for about 5-7 minutes, or until the vegetables are softened and the onions become translucent.
Stir in the chopped cilantro and continue to sauté for an additional 2-3 minutes. The cilantro will wilt slightly and infuse the sofrito with its fresh flavor.
Remove the skillet from heat and let the sofrito cool. You can use it immediately or store it in an airtight container in the fridge for up to a week. For longer storage, consider freezing it in ice cube trays for easy use later.
