Sofrito is the base for most Puerto Rican dishes, and this one is better than store-bought (it’s difficult to find in the stores in the western United States). Sofrito can be added to beans, rice, soups, and stews; you name it.
Sofrito
Ingredients
80
- 10 ají dulce peppers (tops removed)
- 4 onions, cut into large chunks
- 3 medium tomatoes (chopped)
- 2 green bell peppers (seeded and chopped)
- 1 red bell peppers (seeded and chopped)
- 3 medium heads garlic (peeled)
- 25 cilantro stems (with leaves)
- 25 recao stems (with leaves)
- 1 tablespoon salt
- 1 tablespoon black pepper
Instructions
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Combine ají dulce peppers, onions, tomatoes, green peppers, red peppers, and garlic in a food processor; pulse a few times. Add cilantro stems, recao stems, salt, and pepper. Process until a semi-chunky salsa (not watery) consistency is reached.
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Store in a resealable plastic freezer bag. Use as needed or freeze in portions.
Adapted from: www.allrecipes.com
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