Puerto Rican Sofrito Recipe

Name: Puerto Rican Sofrito Recipe
Prep time: 25 min
Total time: 25 min
Ingredients: 1 medium yellow onion (cut into large chunks); 1 large red bell pepper (seeded and roughly chopped); 2 large cubanelle peppers (seeded and roughly chopped*); 10 garlic cloves (peeled and roughly chopped); 1 large bunch cilantro (stems and leaves, roughly chopped (about 1 1/2 packed cups)); 1 tablespoon extra virgin olive oil; 1 bunch culantro (optional if you can find it)

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Prep Time: 25 minutes

Total: 25 minutes

Servings: 14

puerto rican sofrito sofrito

Ingredients

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1 medium yellow onion (cut into large chunks)1 large red bell pepper (seeded and roughly chopped)2 large cubanelle peppers (seeded and roughly chopped*)10 garlic cloves (peeled and roughly chopped)1 large bunch cilantro (stems and leaves, roughly chopped (about 1 1/2 packed cups))1 tablespoon extra virgin olive oil1 bunch culantro (optional if you can find it)

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Instructions

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Step 1

Roughly chop all ingredients and combine in a large bowl.

Step 2

Pulse in the blender or food processor in about 4 to 5 batches until finely chopped and semi-smooth but still chunky, but don’t over-blend it into a puree. You may have to stop and use a spoon to mix things around to get it to blend evenly. If you must, you can add a few teaspoons of water to each batch to help it blend.

Step 3

Transfer the sofrito into ice cube trays to freeze for later use.

Step 4

Can be frozen up to 6 months. Refrigerate up to 7 days.