Sofrito
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Puerto Rican Sofrito
Sofrito is the secret to many Hispanic Caribbean recipes. It is a fragrant aromatic puree of peppers, onions, garlic, and herbs. This recipe is magic in some of your recipes, with amazing fresh vegetables and aromatic smells.
My grandma always made this and sold it to many in her hometown in Puerto Rico. I remember watching her make it, and I will help her clean the vegetables. The house will smell wonderful (I mean if you like the smell of Sofrito) I sure did.
My mom also made it all the time or bought it already made in the bodegas in the Bronx. But it's not the same as freshly made at home. It wasn't until I got married and had kids of my own that I started experimenting with making my own Sofrito. Now I always make enough because I use it often.
There are also benefits of culantro, which is a good source of vitamin A, vitamin C and strengthens the immune system while reducing inflammation. The same with garlic, and other vegetables in this recipe.
Ingredients
3 red or green peppers, yellow, orange (I love to mix different peppers)
1 or 2 red or white onions, large size
2-3 heads of garlic, you can use more if you like
1 bunch of culantro (fresh corriander)
2 bunch cilantro
1 package of sweet chili peppers
Salt and pepper to taste
Instructions
Wash, remove seeds if peppers and cut. Add it in the blender or food processor and mix it well and put it in a container with a lid and store it in the refrigerator. You can also freeze in ice buckets.
Sofrito will last 2 weeks when properly stored in the fridge and 3 months in the freezer.
Sofrito
Recipe details
- 6 Servings
- Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
Comments
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