On our cutting board we mince the garlic. We cut the onions, bell pepper, and cubanelles into chunks. We add these to the processor and turn on for about 20 seconds. We want the vegetables to get coarsely chopped.
Since we have the processor nearly full, we remove the veggies to a bowl before adding the cilantro. We pulse to chop the cilantro and then add the veggies back to the processor. We pulse a few more times until the mixture is green and the sofrito is finely chopped. We do not want it to be finely pureed, we just want it nicely minced.
We pour the mixture into a large bowl – we have about 3½ cups. The mixture can be refrigerated for a few days or frozen in small quantities for future latin-style dishes.