Herbal depth and Creole power in a vibrant paste that forms the foundation of some of Peru's best home dishes. It is the soul of arroz con pollo and seco, that aroma that says real home cooking is already underway. The essential base for cooking with identity.
Wash and drain the cilantro and spinach well. Remove any very thick cilantro stems and cut the yellow chili into pieces, removing the veins if you want a gentler heat.
Blend the cilantro, spinach, yellow chili, and water for 45 seconds, until you have a thick green paste. Do not thin it out too much: the base should enter the pan with body.
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Heat the vegetable oil and cook the red onion for 5 minutes, until soft and sweet-smelling. Add the ground garlic, cumin, pepper, and salt; cook for 1 more minute so the garlic loses its raw edge.
Add the green blend to the sofrito and cook while stirring for 5 to 6 minutes, until the paste looks darker, glossy, and cooked-herbal. It should be thick, not dry; use it right away or cool it before storing.
