Puerto Rican Sofrito Recipe

This should have been the first recipe to be posted in this blog. A puerto rican cannot live without sofrito. It is the base of almost every one of my favorite recipes.


While I was living in Puerto Rico, I never had the need to buy or make my own sofrito. My grandma was the one in chafe of that. After moving to the US, specifically to South Dakota, my mother-in-law used to send me a frozen bowl with some other puerto rican goodies as bread fruit, grew plantains, green bananas and codfish (eaten a lot in PR). I knew it was expensive, so I decided to start making my own.

Cooking with sofrito gives the food an amazing flavor. I can't explain it, but when you taste a puerto rican dish, you know it is puerto rican and it is thanks to the sofrito!


Sofrito is normally made with "recao", but it is almost impossible to find it here. "Recao" is also known as culantro in some places, and it is a green spiny leaf herb with a strong scent that I love! I have some seeds for my future garden :)

Photo from Pohnpei-Garden

Since we don't have "recao" here, I use cilantro and it is as good!

I use my sofrito to make different rices, beans, stews and soups, chicken, picadillo… you name it! Oh and nothing is better than the smell of the sofrito when it hits the hot oil in a pan! Delicious!

For this recipe I am sharing today, I used:

2 bunches of cilantro
2 heads of garlic
1 white OR yellow onion (large)
2 green bell peppers*
2 orange bell peppers*
1/2 cup vegetable or olive oil
1 tsp Adobo Goya without Pepper

You will also need a blender and a bowl to freeze the sofrito.


First peel the garlic heads. This is the part I hate the most,  but to make it easier for you here is a video that will teach you how to peel a head of garlic in less than 10 seconds!


After you're done with the garlic, wash the cilantro, chop it and place in a large bowl. I use part of the stems because they add flavor. I cut mine just like the one in the picture below.

Photo from WikiHow
Then cut the onion, chop the peppers and remove all the seeds. I place everything in different bowls because I don't have a one big enough to hold everything. You can totally use a big one, the point is to have everything organized and not all over the counter.


As you can see, I don't have a lot of meal preparation space on my counters. So I have to stay organized in order be able to use the little space I do have. 


I divided the ingredients in three portions while blending because I couldn't fit everything at once. 


After each portion is blended I pour it in one bowl while I finish with the others. When my three portions were done I placed them all in the blender again, add the adobo and to mix together. **


This sofrito recipe is really simple and will make about 46 ounces, or at least that is about what my blender measured. When you are done, just get the sofrito in a bowl. I do not recommend to leave it in the fridge because it can go bad in couple of weeks. Just freeze it and take it out couple of minutes before using it to make it easier to scrape with a spoon.

When you cook with sofrito, be sure to cook the sofrito first. Adding sofrito after all ingredients are already cooking will not make the food taste as good. When you are ready to cook, add a bit of olive oil and then the sofrito. Let it cook for couple of seconds in medium heat until you drool with the scent of the sofrito cooking! :) :) (I will always specify when to do this with every recipe, so don't worry)

If you have any questions just let me know :) I will start posting recipes that use sofrito from now on, so keep an eye on the blog!

Some of the items I used can be found on Amazon.com:

 

 photo Signature_zps31c61f78.jpg

 This post may contain affiliate links, which means that I receive a commission if you make a purchase using my links and/or promotion codes. You do NOT have to pay more for the product. Although this post is sponsored, all opinions are my own.


Notes:
* I normally use a bag (1 lb) of mini sweet peppers (the multi color ones like these) plus a green bell pepper. My grocery store didn't have them when I bought the ingredients and that is why I am using 2 orange peppers and 2 green bell peppers for this recipe. If you can find the mini sweet peppers then I recommend to replace all the peppers in this recipe with one bag of sweet peppers plus a green bell pepper :)

** You decide how long you want to blend the sofrito. My husband likes it chunky, but sometimes I like it smaller. Just keep an eye on the blender and you decide when to stop it :)

2 comments:

  1. I have made SOFRITOS dozens, probably hundreds of time over the course of many many years and I have never made (or seen!) one that looked and sounded so luscious, mouthwatering and even seductive! Thank you ~ I can't wait to try it - TONIGHT!

    jessterlyn(at)aol(dot)com

    P.S. These days, at least around here, it is easier to find and much less expensive to just buy a bag of those mini multi-colored peppers (but you still have to buy a green pepper separately! And sometimes it costs more that the whole bag of mini peppers!) We use those mini peppers in so many dishes and they are beautiful in rice or pasta dishes or pasta, potato and grain salads. Tuna and chicken salads too!

    ReplyDelete
    Replies
    1. Oh thank you so much for your words! Yo don't know how happy they made me feel!

      About the mini peppers, it is crazy right? They are easy to find here too, but for some reason the day I went to buy them I couldn't fin them :( I am planning to grow my own garden soon, so I don't have to buy them at the grocery store, seems like every day our food gets more and more expensive!

      Thank you for the love stopping by!!!! :)

      Delete