Espresso and Lime

1 Add 2 tablespoons of olive oil and the diced onion in a medium saucepan and place over medium heat
2 Cook the onions until they start to soften (reduce the heat if they begin browning)
3 Add green peppers, tomato paste and garlic. Mix to combine and cook until the peppers soften and the mixture begins to fall apart and dry out a bit
4 Add beef broth, rosemary, red pepper flakes, tomatoes and a pinch of salt and pepper
5 Mix to combine all of the ingredients and bring the mixture up to a simmer
6 Once simmering, reduce the heat to the lowest possible setting that it will continue simmering at
7 Simmer for 60 minutes, stirring occasionally to ensure nothing is sticking to the bottom of the pan
8 Once the sofrito is thick and reduced, transfer the pan to a heat proof surface
9 Use immediately or allow the sofrito to cool, transfer it into an air tight container and store in the refrigerator