Sofrito
By ruthguillo
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
Details
Preparation
Step 1
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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