Thursday, January 12, 2012

Sofrito Revisted

In Puerto Rican cooking Sofrito is a pureed blend of peppers, onions, and garlic. It is used to season just about any dish you cook. I make enough sofrito to last me a few weeks and keep it in the refrigerator because I go through it so quickly, but it can be portioned in ice cube trays and kept in the freezer until you need it. It's a delicious base flavor for spanish rice, soups, Carne Guisado (beef stew), black beans. You name it! It comes together very quickly and saves you the hassle of dicing onions and peppers for every dish you make. Don't even think about the jarred stuff in the ethnic aisle of the grocery store. Try it, you'll love it!


1 large green pepper

1 aneheim chili pepper

1 bunch culantro

1 bunch cilantro

1 head of garlic (about 12 cloves)

1 large yellow onion

Olive oil

If you cannot find culantro just substitute with a bunch of cilantro, making two bunches total for this recipe.

Cut everything in pieces small enough for your food processor or blender to puree. Add just enough olive oil to keep the blender moving. Puree until smooth and store in a jar in the fridge, or freeze in smaller portions until ready to use.

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