Sofrito:

• ½ large green bell pepper, sliced (use remaining in stew)
• ¼ large onion, sliced (use remaining in stew)
• 2 garlic cloves, minced
• ¼ cup cilantro, fresh
• 1 teaspoon extra virgin olive oil
• 1 small red chili
• 1 teaspoon annatto, ground

Stew:

• 1 teaspoon extra virgin olive oil
• ½ large green bell pepper, coarsely chopped
• ¾ large onion, coarsely chopped
• 1 small summer squash (yellow or green)
• 1 (14.5-ounce) can fire roasted tomatoes, with juice
• ½ cup tomato sauce
• 1 (15-ounce) can kidney beans, rinsed, drained
• Pinch sea salt (optional)

Mofongo:

• 4 plantains, green (look for these at a Latin supermarket if you can’t find them in your neighborhood market)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon adobo salt seasoning (buy prepared, or mix equal parts salt, paprika, black pepper, oregano, cumin, onion powder, garlic powder, and chili powder)
• 2 garlic cloves, minced