Sofrito
Sofrito is a fantastic Puerto Rican aromatic flavor base of pureed onions, peppers, garlic, and herbs to bring all of your Hispanic dishes to life!
Servings: 72 tablespoons (or 4 1/2 cups total)
Ingredients
- 2 medium white onions (peeled, roots trimmed, roughly chopped)
- 2 green bell peppers (seeds and ribs removed, roughly chopped)
- 1 red bell pepper (seeds and ribs removed, roughly chopped)
- 2 cubanelle peppers (seeds and ribs removed, roughly chopped)
- 10 ajies dulces peppers (stems and seeds removed, chopped)
- 12 cloves garlic (peeled and chopped)
- 1 bunch culantro/recao leaves (stems removed - about 25 leaves) roughly chopped
- 1 bunch cilantro leaves (stems removed - about 25 leaves) roughly chopped
Instructions
- Make sure all your peppers are rinsed and dried before seeding and chopping them.
- Place onion, green and red bell peppers, cubanelle pepper, ajies dulces peppers, and garlic in the bowl of a food processor. Process until blended, but still has texture and not watery. Work in batches, if necessary.NOTE: Sofrito should have a similar consistency of pesto, like a thick paste. If it needs a little liquid, you can add a bit of water or olive oil, while blending. But use as little as possible, so the mixture doesn’t end up loose and runny.
- Once blended, your sofrito is ready for immediate use. Typically 1 to 2 tablespoons is used per recipe. We love it in our sofrito chicken or mixed into rice, beans, or soup.For information about all the ingredients, where to find them, and possible substitutions, please refer to the article.
Nutrition
Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 10mg | Calcium: 2mg | Iron: 1mg