Lunch

Sofrito

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Drescription

Sofrito is the base for most Puerto Rican dishes, and this one is better than store-bought (it's difficult to find in the stores in the western United States). Sofrito can be added to beans, rice, soups, and stews; you name it.

Ingredients

  • 10 ají dulce peppers, tops removed
  • 4 onions, cut into large chunks
  • 3 medium tomatoes, chopped
  • 2 green bell peppers, seeded and chopped
  • 1 red bell peppers, seeded and chopped
  • 3 medium heads garlic, peeled
  • 25 cilantro stems (with leaves)
  • 25 recao stems (with leaves)
  • 1 tablespoon salt
  • 1 tablespoon black pepper

Directions

  1. Combine ají dulce peppers, onions, tomatoes, green peppers, red peppers, and garlic in a food processor; pulse a few times. Add cilantro stems, recao stems, salt, and pepper. Process until a semi-chunky salsa (not watery) consistency is reached.
  2. Store in a resealable plastic freezer bag. Use as needed or freeze in portions.
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