Description
Sofrito is a blend of aromatic ingredients like fresh herbs (cilantro and culantro) and vegetables (bell peppers, onions, garlic, sweet peppers) to create a base that is then sautéed into dishes to enhance their flavor.
It's like the secret ingredient that transforms dishes!
Equipment: Essential tools to create a homemade Sofrito.
- Cutting board
- Knife
- Food processor or strong blender
- Mason jar for storage
- Containers for freezing (optional).
Ingredients
- 1 head of Fresh Garlic
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Bunch of Cilantro
- 1 large Yellow Onion (white or red onion are suitable substitutes)
- 2 tablespoons of Olive Oil (optional). I add a little olive oil to help bond the ingredients.
Note: You will notice that Salt is not added since sofrito is a recipe ingredient.
See the "Notes" section below about additional ingredients used by Puerto Ricans in their sofrito.
Instructions
Step 1: Rough Chop the Vegetables: Start by roughly chopping the red bell pepper, green pepper, cilantro, and onion. Combine with the garlic cloves peeled.
Step 2: Process: Transfer the ingredients to a food processor or blender and pulse until you reach your desired consistency. Some prefer a smooth sofrito, while others prefer a chunky texture.
Step 3: Check for consistency: I add two tablespoons of Olive Oil as a bonding agent. You may add a few tablespoons of water (optional) if needed.
Step 4: Use or Store: Your homemade Puerto Rican sofrito is ready to use! This process takes little time, and you have your sofrito ready to enhance your dishes!
Notes
Two additional ingredients typically used in Puerto Rican Sofrito can be added to this recipe. If you find them, add them to this recipe for enhanced flavor.
1. AJI DULCE (also called ajíes dulces or Ajicitos Dulces (plural) and translated to English as sweet peppers) is a type of sweet pepper in Latin America.
They look like scotch bonnet or habanero peppers but are not hot. Ajies Dulces are mild and sweet! Unless they are clearly labeled as Aji Dulce or Sweet Peppers, ask your grocer before you buy!
Ajies Dulces are found in the produce area of Asian and Latin grocery stores but are hard to find. Suitable substitutes are Cubanelle peppers, Italian frying peppers, or mini sweet peppers. I used only green and red bell peppers for this recipe as a more practical adoption.
If you find Ajies Dulces, add 1 cup to this recipe for enhanced flavor. There is no need to change the quantities in the current recipe.
2. CULANTRO, also known as Recao in Puerto Rico, is another herb typically added to Puerto Rican Sofrito. The aroma and flavor are very similar to Cilantro but with long leaves. If you are lucky to find it, add half a bunch of Culantro to this recipe. It's more common to find Culantro in Asian supermarkets' produce areas.
Shelf-life: This recipe produces a large batch of sofrito for use in various recipes. Sofrito can be stored in a glass jar or an airtight plastic container and will last for up to 2 weeks in the refrigerator.
Freezing Instructions:
Sofrito can be frozen for up to 6 months, retaining its color and flavors. To freeze sofrito, you may use some of these options:
- Scoop it into ice cube trays for convenient portions, and freeze until it is solid. Once frozen, transfer the sofrito cubes to a freezer-safe bag.
- Store in small airtight containers for convenient portions.
- Store in small freezer bags, then thaw one bag at a time in the refrigerator for use within 2 weeks.
Nutrition
- Serving Size:
- Calories: 424
- Sugar: 16.6 g
- Sodium: 28.9 mg
- Fat: 29.1 g
- Carbohydrates: 40.4 g
- Fiber: 9.3 g
- Protein: 6.7 g
