from Provida Chat Forum member arroy001 I'm originally from Puerto Rico and over there we cook without adding much salt (if any). We instead season with spices and veggies. The following recipe is for Sofrito. 1 bunch cilantro leaves 2 red or green bell pepper - chopped (I like green) 1 large white onion, chopped 1 lb sweet peppers (optional) 1/2 lb of garlic cloves freshly ground black pepper to taste Blend all the ingredients in a food processor. You can freeze this stuff for years. We use Sofrito to season rice, soups (oh, yummy), beans.. We even use it to stuff cornish hens! Anyway.. The amounts are suggestions. "Real" Sofrito is unique to each family. Make sure you start with a tsp per cup of liquid at a time till you figure out how much is just right for you. I add lots of it to my soups (~3 tsps/cup!!)... BTW, this stuff is added to your food while it's cooking.