Sofrito is a special blend of herbs and vegetables that is used in the Caribbean cookery especially in Puerto Rico, Cuba and the Dominican Republic. The herbs and vegetables are puréed in large quantities and stored in the freezer for future use. The puréed condiments is a mixture that adds the unique flavor and aroma to our cuisine.
- 2 whole garlic heads
- ½ pound onion or 2 onions
- 1 pound green bell pepper or 3 green peppers
- ½ pound ajíes dulces (sweet peppers) or 40 ajíes dulces (sweet peppers)
- 40 leaves fresh culantro
- Peel the cloves of garlic. Peel the onions and cut each onion in quarters. Core and cut green peppers into large chunks. Discard seeds.
- Trim the stems from the culantro. Cut sweet peppers (ajíes dulces) in halves and discard the seeds.
- Rinse all the vegetables and herbs. Place all the ingredients in a bowl.
- Add the vegetables and herbs that the food processor will hold and purée the ingredients. Repeat this process until all the vegetables and herbs are puréed.
- Pour into a bowl and mix all ingredients until well blended.
- Pour puréed condiments in plastic containers and/or ice cube trays. Cover plastic containers and/or ice cube trays with lid and store in freezer for future use.
Once the sofrito is frozen in the ice cube trays, I place two cubes of frozen sofrito in a snack bag. I then place 8 to 10 snack bags of sofrito in a gallon plastic bag and store the gallon plastic bag in the freezer. When a recipe calls for 2 tablespoons of “Sofrito” as one of the ingredients, I remove a snack bag from inside the gallon bag and add the two cubes of sofrito to the dish I am preparing. Each cube of sofrito equals one tablespoon.
Substitute fresh cilantro (2 bunches) for culantro and substitute cabanelle peppers (½ pound) for sweet peppers (ajíes dulces).
- Category: Condiments