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Sofrito

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Rate this recipe 4.5/5 (2 Votes)
Sofrito 0 Picture

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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