Puerto Rican Sofrito

Sofrito... 

The first basic and most important ingredient of Puerto Rican cuisine...

For real, we use it in almost all of our dishes, like "guisos", meats and rice.
The best thing about "sofrito" recipes is that you always get a ginormous batch of it, that will seriously last for months. (It actually depends on your dishes and how often you cook.)


Really important, this recipe will require this kind of sweet peppers (ají dulce o cachucha):

And this is the culantro or recao:

Here is the recipe...
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Puerto Rican Sofrito

Ingredients:

1. 2 cubanelle peppers (take seeds out and roughly chop)
2. 1 big white or yellow onion (roughly chopped)
3. 3 garlic cloves (peeled)
4. 12 ajíes dulces (sweet peppers) (take seeds out)
5. A bushel of cilantro
6. A bushel of culantro (recao)
7. 1 tbs of Himalayan salt
8. 1/4 cup of avocado oil

Tools:

• Blender

Instructions:

1. Put all the ingredients (except for the salt and oil) in a blender and blend/puree until you get the desired consistency. Some people like it chunky and others smooth.
2. Once you get your desired consistency, add the salt and oil and blend again for like 30 seconds.
3. Pour in jars and close tightly with lids. (I use mason jars)

You can keep a jar in the fridge and the rest in the freezer. Sofrito mix can last for long months in your freezer.

Happy Cooking!

Love,

Mimi