Sofrito is the main ingredient, or you can say the base of Puerto Rican food. We use it to elaborate almost all of our dishes. It’s to make stews, rices, meat, fish, and chicken.
Making sofrito is also a good opportunity to get together with friends. A few years ago, I used to get together with my friend Emy and her daughters to make it. We had a great time enjoying good conversations and laughing with the girls. Of course, the one who got the onions was the one to cry!
Puerto Rican Sofrito
2 green bell peppers, seeds removed
1 red bell peppers, seeds removed optional
4 medium onions, peeled and quarered
3 garlic head , peeled
12 ajíes dulces (small sweet pepper) seeds removed
1 bunch of fresh Cilantro (about 25 leaves)
1 bunch of fresh culantro leaves
1 tablespoon of salt
1/4 cup of olive oil
Place all ingredients except salt in a food processor until smooth. (Or your preferred consistency)
Add the salt and oil and mix well. Store in a well-sealed container in the refrigerator. You can also divide it into portions in an ice cube tray and freeze.
Substitute 2 green bell peppers for 4 cubanelle peppers
Also you can add 1 tablespoon of oregano, if desired
I want to share with you all that my recipe and photo were published in the magazine Qué Pasa! Official Journal of the Tourism Company of Puerto Rico, in the April-May edition.