Puerto Rican Sofrito
A mixture of herbs, peppers, onions and garlic that form the most flavourful base for Latin and other dishes.
Equipment
- Food processor
Ingredients
- 1 bunch cilantro
- 2 bunches culantro, aka recao or shadow beni about 30 leaves, stem ends removed
- 2 large onions
- 2 heads garlic
- ½ lb aji dulce peppers, aka aji gustoso or ajicitos stemmed
- 1 bell pepper, red or green seeds, ribs, stem removed
Instructions
- Roughly chop your washed ingredients and process in food processor until you get a uniform texture with no large chunks.
- Store in fridge for up to a 4-5 days. Freeze any sofrito you don't plan to use within that timeframe in ice cube trays. Once frozen transfer to freezer bags.