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Puerto Rican Sofrito Recipe

4.95 from 17 votes

Puerto Rican Sofrito is the base for so many dishes, like stews, roast pork, bistec, and beans, made with fresh cilantro, garlic, onions, bell peppers, and other ingredients.

Prep Time: 25

Cook Time: 0

Total Time: 25

Yield: 14 servings

Course: condiment

Cuisine: Latin

Ingredients

1 medium yellow onion (cut into large chunks)
1 large red bell pepper (seeded and roughly chopped)
2 large cubanelle peppers (seeded and roughly chopped*)
10 garlic cloves (peeled and roughly chopped)
1 large bunch cilantro (stems and leaves, roughly chopped (about 1 1/2 packed cups))
1 tablespoon extra virgin olive oil
1 bunch culantro (optional if you can find it)

Instructions

Roughly chop all ingredients and combine in a large bowl.
Pulse in the blender or food processor in about 4 to 5 batches until finely chopped and semi-smooth but still chunky, but don’t over-blend it into a puree. You may have to stop and use a spoon to mix things around to get it to blend evenly. If you must, you can add a few teaspoons of water to each batch to help it blend.
Transfer the sofrito into ice cube trays to freeze for later use.
Can be frozen up to 6 months. Refrigerate up to 7 days.

Notes

*If you can find aji dulces you can use them in place of the cubanelle peppers. Use about 15 to 20.

Nutrition

Serving: 1/4 cup, Calories: 27kcal, Carbohydrates: 4g, Protein: 0.5g, Fat: 1g, Sodium: 7.5mg, Fiber: 1g, Sugar: 2g

- WW Points: 0

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