Sofrito
This easy Puerto Rican Sofrito recipe is one of my favorites. I freeze the sauce in ice cube trays and keep it stocked in my freezer so I always have it when I need to whip up a quick meal. Dishes, like beans, stews, and arroz con gandules, all benefit from one or two of these instant flavor boosters, which I melt and sauté into whatever I’m cooking.
Ingredients
Instructions
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Directions
Soak the garlic heads in water (fully covered), so they’ll be easier to peel, and set aside. Remember this; garlic is good for the nails. It makes them harder.
Fully wash the peppers, the culantro, ajies and recao.
Remove all the seeds and stems by carefully removing them with a sharp knife.
Slice the peppers into long strips about 1/4" wide in length.
Peel the onions (Ay Bendito!! My poor eyes.) Cut into 6 to 8 pieces each chunk.
Drain the water from the garlic and peel each garlic tooth.
Here goes the Best!
Mix all vegetables (peppers, ajies, onions, garlic, cilantro and recao) in a blender or a food processor. Start with the onions then the garlic. Then add peppers, the culantro and recao.
NOTE: Don’t Panic!!! You might have to fill the blender more than once.
Mix all ingredients until everything is pureed and pour the sofrito into a large mother bowl and add the salt.
Mix thoroughly until the salt is evenly distributed to all the sofrito.
Put a small amount of the sofrito* in a container or Tupperware bowl (in the refrigerator) for your everyday use. Store the rest in the freezer for later use