Puerto Rican Sofrito
Puerto Rican Sofrito
Ingredients
For the Sofrito
- 7 Cubanelle peppers, large, stems removed, deseeded, roughly chopped
- 2 red bell peppers, large, stems removed, deseeded, roughly chopped
- 2 green bell peppers, large, stems removed, deseeded, roughly chopped
- 1 red onion, large, peeled, roughly chopped
- 2 bunches cilantro, stems removed, roughly chopped
- 1 head garlic, cloves peeled
- 12 aji dulce peppers, stems removed
Instructions
- 1
Begin by thoroughly washing all the peppers (Cubanelle, red bell, green bell, and aji dulce), the red onion, and the cilantro. Prepare the peppers by removing their stems and deseeding them. Roughly chop all the peppers and the peeled red onion. Peel the garlic cloves. Roughly chop the cilantro, removing any thick stems.
⏱️ 10 min
- 2
Combine all the prepared peppers, chopped red onion, and peeled garlic cloves in a large mixing bowl. This mixture will be blended in batches.
⏱️ 2 min
- 3
Transfer approximately one-third of the vegetable mixture (peppers, onion, garlic) to a blender. Blend until the mixture forms a coarse, thick paste. The peppers and onions will release their own liquid, so no additional water should be needed initially.
⏱️ 3 min
- 4
Add about one-third of the roughly chopped cilantro to the blender with the partially processed mixture. Continue blending until the sofrito reaches a relatively smooth, vibrant green puree consistency, with small flecks of color from the various peppers still visible.
⏱️ 3 min
- 5
Repeat steps 3 and 4 with the remaining vegetable mixture and cilantro, blending in batches until all ingredients are incorporated and the sofrito has a uniform consistency.
⏱️ 5 min
- 6
Pour the finished sofrito into airtight containers or ice cube trays for storage. Keep one container in the refrigerator for immediate use (it will last for about 1 week), and freeze the rest for long-term use (up to 6 months).
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Puerto Rican Sofrito
Ingredients
For the Sofrito
- 7 Cubanelle peppers, large, stems removed, deseeded, roughly chopped
- 2 red bell peppers, large, stems removed, deseeded, roughly chopped
- 2 green bell peppers, large, stems removed, deseeded, roughly chopped
- 1 red onion, large, peeled, roughly chopped
- 2 bunches cilantro, stems removed, roughly chopped
- 1 head garlic, cloves peeled
- 12 aji dulce peppers, stems removed
Instructions
- 1
Begin by thoroughly washing all the peppers (Cubanelle, red bell, green bell, and aji dulce), the red onion, and the cilantro. Prepare the peppers by removing their stems and deseeding them. Roughly chop all the peppers and the peeled red onion. Peel the garlic cloves. Roughly chop the cilantro, removing any thick stems.
⏱️ 10 min - 2
Combine all the prepared peppers, chopped red onion, and peeled garlic cloves in a large mixing bowl. This mixture will be blended in batches.
⏱️ 2 min - 3
Transfer approximately one-third of the vegetable mixture (peppers, onion, garlic) to a blender. Blend until the mixture forms a coarse, thick paste. The peppers and onions will release their own liquid, so no additional water should be needed initially.
⏱️ 3 min - 4
Add about one-third of the roughly chopped cilantro to the blender with the partially processed mixture. Continue blending until the sofrito reaches a relatively smooth, vibrant green puree consistency, with small flecks of color from the various peppers still visible.
⏱️ 3 min - 5
Repeat steps 3 and 4 with the remaining vegetable mixture and cilantro, blending in batches until all ingredients are incorporated and the sofrito has a uniform consistency.
⏱️ 5 min - 6
Pour the finished sofrito into airtight containers or ice cube trays for storage. Keep one container in the refrigerator for immediate use (it will last for about 1 week), and freeze the rest for long-term use (up to 6 months).
⏱️ 2 min