Puerto Rican Sofrito Recipe

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Puerto Rican Sofrito Recipe

This Puerto Rican version of sofrito—there are many different geographical variations—is a fresh mixture of onions, cubanelle peppers, garlic, cilantro, ajices dulces, cilantro, culantro, tomatoes, and red pepper quickly chopped into a fine paste in a food processor. What you're left with is enough sofrito to add some serious flavor to weeks of meals.

Adapted from Daisy Martinez

  • Yield:makes 4 cups
  • Active time: 15 minutes
  • Total time:15 minutes

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)
  • 4 leaves of culantro (see note)
  • 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)

Directions

  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.