How to Make Sofrito for a Single Meal

(Cómo Preparar Sofrito Para Comida Individual)

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Sofrito is a special blend of herbs and vegetables sautéed in annatto oil and tomato sauce.  Furthermore, it is the basic condiment that gives the Puerto Rican cuisine its unique flavor and aroma.  The sofrito is added to our stewed rice, beans, meats, fish and soups.

When I was a child living with my parents, my mother would chop all the ingredients for sofrito on a daily basis.  Due to the increased employment for Latin women in the workforce, many cooking techniques were developed to minimize the food preparation time.  As a result, we now purée the herbs and vegetables in large quantities and freeze them in plastic containers for future use.  Therefore, today we refer to the puréed condiments as “Sofrito.”

Here is a recipe (just like mom’s) that you can simply make sofrito for a single meal.

  • 1 garlic clove, minced
  • 1 tablespoon onions, chopped
  • 2 tablespoons green peppers, chopped
  • 1 tablespoon sweet peppers (ajíes dulces), chopped
  • 2 small culantro leaves, chopped

Mix all the ingredients into a bowl until well blended.  Now you can add the sofrito to the dish that you are preparing and enjoy the tropical flavors!

Our Tropical Special Ingredients!

Culantro is a tropical perennial herb that is native to Mexico, Central and South America.  The leaf is long with jagged edges (spiny) and has a strong aromatic scent.   The other Spanish term frequently used for culantro in Puerto Rico is  “recao.”   Learn How You Can Grow Culantro.

 

 

 

Ajíes Dulces  (Capsicum Chinense) are sweet peppers native to Latin America and the Caribbean.  These sweet peppers are bright green.  However, when they are left long on the plant, they turn yellow, orange and red.  They slightly resemble the habanero pepper in appearance but are sweet with a unique aroma and flavor.    Learn How You Can Grow Ajíes Dulces.

 

Alternatives for Special Ingredients!

Cilantro and culantro are cousins with similar flavors while shaped differently.  However, the culantro has a stronger flavor and aromatic scent.  When my parents came to the United States in the late 1940’s, there were no Latin markets so they substituted for the culantro with cilantro.

 

 

Cubanelle peppers (Capsicum Annuum) are known as Italian frying pepper and Cuban pepper.  They are yellowish-green in color and turn to a bright red color when they become ripe.   Compared to the ajíes dulces, they are longer and sweeter.  The Cubanelle peppers are mainly  imported from the Dominican Republic.   You can substitute sweet peppers (ajíes dulces) with cubanelle peppers.

 

 

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How to Make Sofrito for a Single Meal


  • Author: Aida's Kitchen
  • Prep Time: 8
  • Total Time: 8
  • Yield: 2 ounces 1x

Description

When I was a child living with my parents, my mother would chop all the sofrito ingredients for every single meal.  Here is a recipe (just like mom’s) that you can simply make sofrito for a single meal.


Scale

Ingredients

  • 1 garlic clove, minced
  • 1 tablespoon onions, chopped
  • 2 tablespoons green peppers, chopped
  • 1 tablespoon sweet peppers (ajíes dulces), chopped
  • 2 small culantro leaves, chopped

Instructions

  1. Mix all the ingredients into a bowl until well blended.

Notes

Now you can add the sofrito to the dish that you are preparing and enjoy the tropical flavors!

  • Category: Condiments

Keywords: How to Make Sofrito for a Single Meal

 

 

 

Category: Condiments, Recipes

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