Packs a big punch, adding huge flavor to any dish!
I am not Puerto Rican, but I fell in LOVE with their food while visiting on vacation! I became infatuated with the flavors, and was determined to be able to recreate some of those favorites at home.
Sofrito is a staple in Puerto Rico, and is used in many recipes. Much like our trio of onion, celery and garlic in American dishes, sofrito typically consists of onion, garlic, peppers, culantro, and in some cases tomato. I found that every recipe offered different suggestions for peppers, but they were generally sweet and mild. Culantro, which is similar to cilantro in flavor but a little more intense, is difficult to find at your typical market, so cilantro is a standard substitute.
"This is soooo good, Mom!"
Recipes vary from family to family, and you will find many recipes online followed by comments that often reference authenticity. I am sure that will happen here as well, but I can tell you, authentic or not, this sofrito packs a LOT of flavor into any dish you choose. This recipe is very editable, so keep your family's tastes in mind as you go.
Pro Tip - This recipe makes a large batch, and freezes well. I like to use quart size freezer bags with 1-2 cups per bag. Another method I have seen is freezing in ice cube trays, and then placing in a baggie. This method gives nice tablespoon size portions.
Sofrito
Ingredients
1 lb. sweet peppers, stemmed and cored
2 large onions, peeled and cut in large chunks
7 bunches of cilantro, stems intact
1 head/knob of garlic, separated and peeled
4 large carrots, peeled and cut in large chunks
Salt to taste
Directions
Prep ingredients as described in ingredients list.
In a large food processor, add ingredients in small batches, pulsing until mixture is evenly incorporated and large pieces are no longer present. The consistency should be more like a relish, so be careful not to over-process! If your food processor is small, process small batches and mix in a large bowl.
Refrigerates well for several days, but freeze if not planning to use right away.
Substitutions & Notes
Culantro is actually the authentic ingredient instead of cilantro. Keep in mind that the flavor is more intense, so you may want to adjust the amount accordingly.
Carrots can be omitted as they are not usually included as part of authentic recipes, but I like the sweetness it offers.
Cubanelle peppers are the best choice, but not often available in my stores. Green bell peppers are also a good substitute.
You can add jalapenos for some heat and a Mexican flare.
Many recipes call for tomatoes, but I like to add tomatoes fresh as desired to dishes, making my sofrito a bit more versatile in my opinion.
I have also seen recipes with capers and olives to give a more Mediterranean feel to your dishes.
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