Basic Sofrito Recipes

EASY SOFRITO

Steps:

• Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped.
• With the motor running, add the remaining ingredients one at a time and process until smooth.
• The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
• *If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 ½ bunches.

PUERTO RICAN SOFRITO

Steps:

• Start off by roughly chopping the yellow onion. Continue doing the same and removing the seeds from the red bell pepper, green bell pepper, and the ají dulces.
• Place the chopped ingredients into a food large sized food processor or blender.
• Break apart the garlic head into cloves and peel away the outer papery skin. Place the garlic cloves and culantro leaves into the food processor or blender.
• Add a tbsp of salt, black pepper, and oregano. Lastly, add the 1/3 cup of olive oil and blend everything together.

AUTHENTIC PUERTO RICAN SOFRITO RECIPE

Steps:

• Once everything has been rinsed and seeded, in small batches blend them in either a food processor or blender. (They may have to be done in batches. Onions are great on the bottom, they give off a lot of liquid once blended.)
• Refrigerate in a sealed container. Freeze in small containers extras that will not be used within the next two weeks

MOM'S HOMEMADE SOFRITO

Steps:

• Blend onions, red bell peppers, green bell peppers, cilantro, and garlic in a blender, in batches if necessary, into a smooth paste.

SOFRITO

Steps:

• In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.

VERSATILE SOFRITO SAUCE

Steps:

• Enjoy!

TRADITIONAL SPANISH SOFRITO

Steps:

• Gather the ingredients. Finely dice the onions, garlic, pepper, and tomatoes.
• Place a large, heavy-bottomed frying pan over medium heat and add the olive oil, turning the pan to coat the bottom evenly.
• When the oil is hot, add the onions and sautee them until transparent.
• Add the long green pepper and continue to saute for another 5 minutes. Stir constantly to avoid burning the vegetables, and reduce the heat if necessary.
• Add the garlic and sautee for a minute.
• Next, add the tomatoes and paprika, and reduce the heat to medium-low. Stir often and continue to cook for around 15 minutes, or until the mixture takes on the consistency of a thick sauce.
• Pour the finished sofrito into mason jars and store in the fridge for up to a week.

BASIC SOFRITO

Steps:

• Melt the butter or heat the oil in a saucepan on medium heat. Add the remaining ingredients and cook, stirring often, until the onion is soft and golden and the tomato is broken down and pasty. This should take about 10 minutes. Transfer to a bowl and set aside to cool.

BASIC SOFRITO

Steps:

• Heat the oil in a medium skillet over medium heat. Add the scallions, onions and tomato. Cook until the onions are soft and golden and the tomatoes have broken down, about 10 minutes, stirring often. Add cilantro, and salt and pepper.
• Transfer to a bowl. Use warm or at room temperature.

BASIC SOFRITO

Steps:

• Use the sofrito with rice, stews, beans, or a protein, and enjoy.