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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This is a staple of any Puerto Rican household. Some of the ingredients are hard to find in US grocery stores so notes are provided on substitutions. Ingredients:
2 medium spanish onions, cut into large chunks |
3 -4 italian peppers or 3 -4 cubanelle peppers, cut into chunks |
16 -20 garlic cloves, peeled |
1 cup fresh cilantro, washed (1 large bunch) |
7 -10 mini sweet peppers (ajices) (optional) |
1/4 cup culantro or 1/4 cup fresh cilantro |
3 -4 plum tomatoes, cored and cut into chunks |
1 large red bell pepper, cored seeded and cut into large chunks |
Directions:
1. Pulse onion and Italian frying pepper or Cubanelle in the food processor until coarsely chopped.
2. With the motor running, add remaining ingredients, one at a time, until mixture is smooth.
3. Sofrito keeps 3 days in the refrigerator; freeze for longer storage (can be used without thawing).
4. NOTES: Ajices Dulces, also known as cachuchua or ajicitos, are tiny peppers with only a hint of heat. They look similar to scotch bonnets or habaneros, so don't get them confused! If you cannot find them , use a little more cilantro and a pinch of cayenne or crushed red pepper flakes.
5. NOTE: Culantro has long tapered leaves with serrated edges. If you cannot find it, just leave it out.
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