Puerto Rican Sofrito Recipe
Sauces, dips, dressings, and condiments from around the world.
Onions, peppers, garlic, and fresh herbs are combined in the food processor for a powerfully flavorful Puerto Rican sofrito.
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
Read more: Sauced: Puerto Rican Sofrito
- Yield:makes 4 cups
- Active time: 15 minutes
- Total time:15 minutes
- 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)
- 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.
Place onions and cubanelle peppers in workbowl of a food processor fitted with a steel blade. Pulse until coarsely chopped.
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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.
This Recipe Appears In
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