Authentic Puerto Rican Sofrito
| 8 |
20 |
17 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 20 min |
0 min |
20
|
Use this as a flavoring base for any of your favorite savory dishes.
Ingredients
|
1/2 cup
|
Olives
((pitted (optional)))
|
|
1 tbsp
|
Capers, canned
((optional))
|
|
3 medium
|
White onion
(large; (peeled, rough chopped))
|
|
3 bulb
|
Garlic
((about 25 cloves); (peeled, rough chopped))
|
|
454 gm
|
aji dulce peppers
((stems and seeds removed))
|
|
227 gm
|
Pepper Paste, sweet (paprikakrem)
((stems and seeds removed; rough chopped))
|
|
6 bunch
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cilantro leaves
(1/2 pound) culantro; (ends removed; rough chopped))
|
|
3 bunch
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Cilantro (coriander)
((about 1/3 pound; (leaves only (triple if you're not able to find culantro)))
|
Instructions
- In a food processor (or blender) add the olives, capers, onion, and garlic cloves.Pulse the ingredients together 10 times, or until coarsely chopped. Scrape down the bowl of the food processor with a rubber spatula.
- Add the peppers to the bowl and pulse 8-9 times. Scrape down the bowl once more.
- Pour out half of the pepper and onion mixture into a clean bowl. Add the culantro and cilantro leaves to the food processor and pulse until the leaves are broken down- this can be done in stages if necessary.
- Return the pepper and onion that you reserved back to the food processor and pulse until the sofrito is semi-smooth (the consistency of chunky applesauce).
- Transfer the sofrito into mason jars or into ice cube trays to freeze* for later use.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
