Description
This Puerto Rican Sofrito recipe is the base for so many dishes, like soups, stews, beans, etc made with cilantro, garlic, onion and peppers.
Yield: 14servings | Serving Size: 1/4 cup
Ingredients
1medium yellow onion, cut into large chunks
1largered bell pepper, seeded and roughly chopped
2largecubanelle peppers, seeded and roughly chopped*
10garlic cloves, peeled and roughly chopped
1large bunch cilantro, stems and leaves, roughly chopped (about 1 1/2 packed cups)
1tablespoonextra virgin olive oil
1bunch culantro, optional if you can find it
Instructions
- Roughly chop all ingredients and combine in a large bowl.
Pulse in the blender or food processor in about 4 to 5 batches until finely chopped and semi-smooth but still chunky, but don’t over-blend it into a puree. You may have to stop and use a spoon to mix things around to get it to blend evenly. If you must, you can add a few teaspoons of water to each batch to help it blend.
Transfer the sofrito into ice cube trays to freeze for later use.
Can be frozen up to 6 months. Refrigerate up to 7 days.
Last Step:
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Notes
*If you can find aji dulces you can use them in place of the cubanelle peppers. Use about 15 to 20.
Nutrition
Serving: 1/4 cup, Calories: 27kcal, Carbohydrates: 4g, Protein: 0.5g, Fat: 1g, Sodium: 7.5mg, Fiber: 1g, Sugar: 2g
