Puerto Rican Sofrito Recaito Recipes

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AUTHENTIC PUERTO RICAN SOFRITO



Authentic Puerto Rican Sofrito image

Sofrito is the secret to many Hispanic Caribbean recipes. It is a fragrant aromatic puree of peppers, onions, garlic, herbs, and olive oil. The magic herb in this fragrant mixture is cilantro. My family's recipe produces a sofrito that is very flavorful, complex and oh-so-delicious! Use it in soups and stews as well as in rice dishes. Freeze whatever portions will not be used within 2 weeks. They will keep for about 3 months in the freezer.

Provided by MKCortes (Latin Goddess)

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h5m

Yield 64

Number Of Ingredients 15

1 large green bell pepper
1 large red bell pepper
2 teaspoons olive oil
10 sweet chile peppers (ajicitos dulces), seeded
1 large yellow onion, quartered
1 bunch scallions, trimmed
2 plum tomatoes, seeded
25 cloves garlic, peeled and trimmed
2 bunches fresh cilantro, ends trimmed
2 bunches culantro
¼ cup pimento-stuffed green olives
5 large leaves Caribbean wild oregano (oregano brujo)
2 tablespoons capers
½ cup olive oil, or more as needed
¼ cup water

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
  • Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
  • Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
  • Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

Nutrition Facts : Calories 28.6 calories, Carbohydrate 2.6 g, Fat 2 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 28.9 mg, Sugar 0.9 g

PUERTO RICAN SOFRITO (RECAITO)



Puerto Rican Sofrito (Recaito) image

In Puerto Rico, recaito is used as the base seasoning sauce often known as sofrito. Here is a recipe for recaito aka Puerto Rican sofrito.

Provided by Hector Rodriguez

Categories     Seasonings

Time 15m

Yield 10

Number Of Ingredients 5

2 medium green bell or Cubanelle peppers (seeds removed)
2 medium onions (peeled)
1 head of garlic (peeled)
1 bunch culantro leaves
6 ajies dulces (small sweet chile peppers)

Steps:

  • Gather the ingredients.
  • Chop and blend all the ingredients in a food processor or blender .
  • Use in your favorite soup, stew, bean, or rice dish, and enjoy.

Nutrition Facts : Calories 19 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 1 g, Fat 0 g, ServingSize 1 quart (Serves 8 to 10), UnsaturatedFat 0 g

PUERTO RICAN SOFRITO



Puerto Rican Sofrito image

Provided by Jannese

Number Of Ingredients 5

1 green bell pepper (chopped)
1/2 lb ajies dulces (seeded)
1 large onion (peeled and chopped)
10 garlic cloves (peeled)
1 bunch recao (culantro)

Steps:

  • Wash and chopped all the ingredients into large chunks.
  • Puree everything in a food processor or blender. (Use water for the blender if needed).
  • Store in a glass jar in the fridge for up to 10 days, or freeze in an ice cube tray or small cups.

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