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Puerto Rican Sofrito is the bottom for thus many dishes, like stews, roast pork, bistec, and beans, made with fresh cilantro, garlic, onions, bell peppers, and other ingredients.

Puerto Rican Sofrito

This easy Puerto Rican Sofrito recipe is one in all my favorites. I freeze the sauce in ice cube trays and keep it stocked in my freezer so I all the time have it when I want to whip up a fast meal. Dishes, like beans, stews, and arroz con gandules, all profit from one or two of those easy flavor boosters, which I melt and sauté into whatever I’m cooking. I recently shared a recipe on instagram for my quick gandules (coming soon!) which so many individuals asked me to share, but I couldn’t without this recipe that I exploit as my base.

Although I’m not Puerto Rican, my husband is and I even have cousins who’re from there as well. In reality, I spent all my summers as a child in Puerto Rico with my cousins, which were one of the best memories of my life. My cousin taught me the way to make so many Puerto Rican dishes. I remember seeing her neighbors chopping up the aji dulces of their kitchen, that are small sweet peppers commonly utilized in sofrito in Puerto Rico. In reality, considering back I can almost smell those sweet peppers and culantro. To maintain this recipe with ingredients which can be easy to search out, I offer you the choice of using them or replacing them with cubanelle peppers. One other ingredient commonly utilized in sofrito is culantro, an herb just like cilantro but with long leaves. I omitted them and used cilantro only, which is what my family normally does once they cant get them.

What’s Puerto Rican Sofrito made from?

• Onion: Swap the yellow onion with red or white onions.
• Peppers: Here I used a red bell pepper and cubanelle peppers. When you can find aji dulces, use about 15 to twenty of them as a substitute of the cubanelles.
• Garlic: I exploit 10 cloves for optimum flavor.
• Olive Oil: You don’t need a number of oil, I exploit only one tablespoon of additional virgin olive oil to assist it mix. You can too add slightly water.
• Optional Ingredients: In Puerto Rico, they all the time use culantro, an herb just like cilantro but with long leaves.

Methods to Make Homemade Sofrito

Making sofrito from scratch may be very easy.

1. Roughly chop the onions, peppers, cilantro and garlic and put them in a bowl.
2. Working in batches, pulse the mixture in a blender or food processor until finely chopped and semi-smooth but still chunky. Watch out to not mix an excessive amount of – you don’t need a puree.

Methods to Freeze Puerto Rican Sofrito

To freeze the sofrito, pour it into an ice cube tray and freeze overnight. The following day, pop the cubes out of the tray, transfer them to a zip-locked bag, and store it within the freezer for as much as 3 months.

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Puerto Rican Sofrito

0

27 Cals
0.5 Protein
4 Carbs
1 Fats

Prep Time: 25 mins

Cook Time: 0 mins

Total Time: 25 mins

Puerto Rican Sofrito is the bottom for thus many dishes, like stews, roast pork, bistec, and beans, made with fresh cilantro, garlic, onions, bell peppers, and other ingredients.

• 1 medium yellow onion, cut into large chunks
• 1 large red bell pepper, seeded and roughly chopped
• 2 large cubanelle peppers, seeded and roughly chopped*
• 10 garlic cloves, peeled and roughly chopped
• 1 large bunch cilantro, stems and leaves, roughly chopped (about 1 1/2 packed cups)
• 1 tablespoon extra virgin olive oil
• 1 bunch culantro, optional should you can find it

• Roughly chop all ingredients and mix in a big bowl.

• Pulse within the blender or food processor in about 4 to five batches until finely chopped and semi-smooth but still chunky, but don’t over-blend it right into a puree. You will have to stop and use a spoon to combine things around to get it to mix evenly. If you could, you may add just a few teaspoons of water to every batch to assist it mix.

• Transfer the sofrito into ice cube trays to freeze for later use.

• Could be frozen as much as 6 months. Refrigerate as much as 7 days.

*When you can find aji dulces you should use them instead of the cubanelle peppers. Use about 15 to twenty.

Serving: 1/4 cup, Calories: 27kcal, Carbohydrates: 4g, Protein: 0.5g, Fat: 1g, Sodium: 7.5mg, Fiber: 1g, Sugar: 2g

Keywords: Puerto rican sofrito, sofrito