sazón criollo

makes 4 cups

1 white onion, roughly chopped
3 cubanelle or anaheim peppers, roughly chopped with seeds removed
1 garlic bulb, cloves separated with their skin removed
1 bunch of cilantro, roughly chopped (stems included)
1 tablespoon apple cider vinegar

Place all the ingredients into a blender and blend on high until fully incorporated, about 2-3 minutes. Store the sazón criollo in a glass jar with a lid and keep in the fridge for up to 3 weeks. Use to make Dominican red beans or in dishes such as locrio de vegetales.