Puerto Rican Sofrito

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Notes: While culantro and ajices dulces are easy to pick up in my neighborhood, Daisy says don't sweat it if you can't find them. The ajices dulces can be omitted, and just substitute another handful of cilantro if you can't find culantro.

Adapted from Daisy Martinez

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Puerto Rican Sofrito

About This Recipe

Yield:makes 4 cups
Active time:15 minutes
Total time:15 minutes
Special equipment:Food Processor
This recipe appears in: Sauced: Puerto Rican Sofrito
Rated:

Ingredients

  • 2 medium Spanish onions, cut into large chunks (about 2 cups)
  • 4 cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)
  • 18 medium cloves garlic, peeled
  • 1 large bunch cilantro, washed and roughly chopped (about 1 1/2 cups)
  • 8 ajices dulces (see note above)
  • 4 leaves of culantro (see note above)
  • 4 ripe plum tomatoes, cored and cut into chunks (about 1 1/2 cups)
  • 1 large red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups)
  • Kosher salt (optional)

Procedures

  1. 1

    Place onions and cubanelle peppers in workbowl of a food processor fitted with a steel blade. Pulse until coarsely chopped.

  2. 2

    With the motor running, add the remaining ingredients one at a time through the feed tube and process until smooth. Season to taste with salt. Transfer to container and store in refrigerator for up to three days, or freeze.

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