Sofrito (Puerto Rican)

Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.

makes 5 cups

Ingredients:

  • 2 green bell peppers, seeded and chopped
  • 1 red bell peppers, seeded and chopped
  • 10 ajies dulces peppers, tops removed
  • 3 medium tomatoes, chopped
  • 4 onions, cut into large chunks
  • 3 medium heads garlic, peeled
  • 25 cilantro leaves with stems
  • 25 leaves recao, or culantro
  • 1 tablespoon salt
  • 1 tablespoon black pepper

Step by step instructions:

  1. In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a ziplock freezer bag, and use as needed, or freeze in portions.

sofrito

Footnotes

  • Recao is a popular Caribbean herb with many aliases. Among them, Culantro, long coriander, ngo-gai, and Mexican coriander. It may possibly be found in Latin grocery stores, or substitute with cilantro.
  • Aji Dulce is a common ingredient in Puerto Rican recipes. It is a small, sweet red pepper. If you can’t find it, use red bell pepper.
  • You can cook your sofrito in bulk and I freeze it in ice cube trays
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