Puerto Rican Sofrito
If you ask ten Puerto Ricans for their sofrito recipe, it’s all going to be slightly different – this is my disclaimer! I based this recipe on my mom’s, but unfortunately I cannot source ajicitos dulces here in Belgium. Thanks to the recao I was able to find at a Vietnamese supermarket and the cubanelle peppers from a farmers market, this recipe still has the aroma that makes my Brussels apartment smell like home.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 2 Cups 1x
- Category: Cooking Base
- Cuisine: Puerto Rican
Ingredients
Scale
2 green cubanelle peppers (or bell pepper)
1 red cubanelle pepper (or bell pepper)
3 small onions or 1.5 large onion
1 bunch of cilantro
1 bunch of recao (culantro)
1 tbsp of dried oregano
1–2 bulbs of garlic
Olive Oil (optional)
Instructions
- Wash and roughly chop all of the vegetables and herbs.
- To a blender, add the bell peppers and blend until they liquify.
- Next, add the onion, cilantro, recao, dried oregano, and garlic to the blender.
- Blend until smooth. If you’re having trouble blending, add a bit of olive oil until you achieve your preferred consistency.
- Store in the refrigerator for up to two weeks or in the freezer for several months.
