Sofrito

Sofrito
Sofrito

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large yellow onion

  • 1

    pimento (Cubanelle) or substitute with green bell pepper

  • 1

    red bell pepper or 1sm har roasted re peppers

  • 1

    medium head of garlic (2 tbsp. minced garlic)

  • 1

    bunch of cilantro

  • 12

    ajes dulce (hard to find and may skip)

  • 6

    leaves of recao - (Eryngium) (hard to find/skip)

  • 1/4

    cup Spanish olives, pitted

  • 1

    tbsp capers

  • 2

    tsps salt

  • 1

    tbsp black pepper

  • 1

    tbsp crushed oregano

  • 1/2

    cup olive oil

Directions

Wash, peel, seed and coarsley chop everything. Put in a blender and puree. Store in a glass jar covered in the refrigerator for later use. Freeze it in ice-cubes trays and dump the frozen cubes in a freezer bag. This will be fried achiote oil or tocino as the first step in recipes. This recipe makes about 2 large ice-cube trays. Use about 3 cubes for rice or soup that will serve a family. Once you've made this easy recipe you will never go back to tore bought sofrito. The aroma is simply intoxicating.... Cubanelle peppers are the typical pepper used in the island - it is sweet Italian pepper and not easily found everywhere. The word sofrito comes from Italian immigrants to Puerto Rico - it means the same thing except their sofrito uses a few different and they don't use it as often as we do.

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