Wash and pat dry your vegetables and herbs.
Cut the red, green, ahaheim peppers and onion in chunks. Place them in a bowl.
In a blender or Food Processor place about a cup of the chopped onions, peppers, garlic, handful of cilantro sprigs, about 5 leaves of culantro, salt, pepper and water. (You will only add the water at the beginning).
Pulse until its a pureed. REPEAT in batches with the rest of the onions, peppers, garlic, cilantro and culantro.
Spoon into ince cube trays and let is rest for about 10 minutes in the counter.
Remove the sofrito recaito cubes and store them in a large zip lock bag or a large bowl with a lid. Keep in the freezer.
Use 1 or 2 cubes when cooking rice, stews, soups. You can use in marinades too! Just thaw a few cubes for 30 seconds twice in the microwave.
Side Note: I also fill a small mason jar with fresh sofrito to use inmediately then spoon the rest in the ice cube trays.