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 Sazón Boricua© All Right Reserved
Puerto Rican Sofrito
Ingredients
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
Instructions
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.
Tips
Substitute 2 green bell peppers for 4 cubanelle peppers
Also you can add 1 tablespoon of oregano, if desired
Puerto Rican Sofrito Sazón Boricua© All Right Reserved
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.
Our group, that works towards promoting the Latino culture with our children while living in suburbia held a great event, «Sofrito Sudnay», we had a great time making sofrito and sharing about our culture and identity.
This looks yummy! Can’t wait to try this! Congratulations on your magazine article! It looks wonderful!
The recipe for sofrito typed on your website says three garlic heads. The picture of your recipe in the magazine says three garlic cloves. Can you please clarify whether you are using three garlic heads or three garlic cloves?
3 garlic heads
I lived PR for 3 years and loved loved arroz con pollo
Moved back to the US and tried to replicate it without ajes dulces (used red peppers,and our cilantro for the culantro)
Not the same.
Where can i find those ingredients?
How do I incorporate the Annatto oil and the ham/ bacon
You can reduce the amount of bacon or ham fat and add the achiote