Simple Puerto Rican Sofrito
Make a batch of homemade sofrito to use in your favorite Caribbean and Latin American dish. It is high in flavor, and low in both the sodium and phosphorus found in store-made versions and typical seasoning salts.
1 large green pepper, seeded and chopped
5 aji dulce peppers, stem and seeds removed
1 large Spanish onion, peeled and chopped
10 cloves of garlic, peeled and chopped
1 bunch cilantro
5-6 leaves of culantro
1 teaspoon salt
Makes: 24 Serving size: 2 tablespoon
- Rinse all ingredients well before using.
- In small batches, puree ingredients together in a food processor or blender. Put onions in the blender first, as those will be juicier once pureed.
- Refrigerate a portion of your sofrito in an airtight container for use within 1 week. Freeze any extra in small containers or in an ice cube tray for up to 4 months. You do not need to thaw before cooking.
- Use 2 tablespoons of sofrito when you are making rice, beans, soups, and stews.
Recipe contributed by Natasha Eziquiel-Shriro, MS, RDN, CDN