Puerto Rican Sofrito is the base for so many dishes, like stews, roast pork, bistec, and beans, made with fresh cilantro, garlic, onions, bell peppers, and other ingredients.
Prep Time: 25 minutesmins
Cook Time: 0 minutesmins
Total Time: 25 minutesmins
Yield: 14servings
Course: condiment
Cuisine: Latin
Ingredients
1medium yellow onion(cut into large chunks)
1largered bell pepper(seeded and roughly chopped)
2largecubanelle peppers(seeded and roughly chopped*)
Roughly chop all ingredients and combine in a large bowl.
Pulse in the blender or food processor in about 4 to 5 batches until finely chopped and semi-smooth but still chunky, but don’t over-blend it into a puree. You may have to stop and use a spoon to mix things around to get it to blend evenly. If you must, you can add a few teaspoons of water to each batch to help it blend.
Transfer the sofrito into ice cube trays to freeze for later use.
Can be frozen up to 6 months. Refrigerate up to 7 days.
Notes
*If you can find aji dulces you can use them in place of the cubanelle peppers. Use about 15 to 20.