Sofrito is a sauce used as a base in Latin American, Spanish, Italian and Portuguese cooking. There are various ways to prepare Sofrito. It typically consists of aromatic ingredients cut into small pieces and sauteed or braised in cooking oil.
There are two key ingredients in this Puerto Rican sofrito. Culantro and aji dulce, a small sweet pepper that is a bit smokey in flavor. While these are probably the most important ingredients, it still depends on where you live and how easy it is to get your hands on.
Once you’ve gathered all your ingredients, it’s simply a matter of washing them, trimming or stemming where necessary. Then just blitz in the food processor.
Puerto Rican Sofrito
- 1 bunch cilantro
- 2 bunch culantro, aka recao or shadow beni about 30 leaves, stem ends removed
- 2 onions large
- 2 heads garlic
- ½ lb aji dulce peppers, aka aji gustoso or ajicitos stemmed
- 1 bell pepper red or green seeds, ribs, stem removed
- 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 time frame in ice cube trays. Once frozen transfer to freezer bags.