Sofrito is the base for most Puerto Rican dishes; this can be added to beans, rice, soups, stews, and its soooo easy!
- 9 cloves garlic, coarsely chopped
- 4 green bell peppers, seeded and chopped
- 1 red bell peppers, seeded and chopped
- 2 green chile peppers, seeded and chopped
- 2 onions, chopped
- 10 ajies dulces peppers, tops removed
- 3 medium tomatoes, chopped
- 25 cilantro leaves with stems
- 25 leaves recao, or culantro
- 1 tablespoon of salt
- 1 tablespoon of black pepper
Place the garlic, green bell peppers, red bell peppers, green chile peppers, tomatoes and onions and rest of ingredients into a food processor, and process to a coarse puree. Spoon the sofrito into ice cube trays and freeze. Once the cubes are solidly frozen, transfer them to a reseal able freezer bag. Keep frozen for use as needed.
- Recao is a popular Caribbean herb with many aliases. Among them, Culantro and long coriander. It may possibly be found in Latin grocery stores, or substitute with cilantro.
- Aji Dulce is a common ingredient in Puerto Rican recipes. It is a small, sweet red pepper. If you can’t find it, use red bell pepper.