Sofrito is the seasoning mixture that is the backbone of Puerto Rican cooking and is an important component of many recipes in this book. This delightful blend of herbs, peppers, spices and alliums packs a powerful and distinctive punch of flavor. I recommend making a batch and freezing it in 1 tablespoon (13 g) portions with an ice cube tray. That way you will have a steady supply for any recipe.
Ingredients
- 1 cup (4 g) packed cilantro (lower stems removed)
- ½ cup (2 g) packed culantro (lower 3” to 4” [7.5 to 10 cm] of stems removed; if unavailable, use additional cilantro)
- 1 head garlic, separated into cloves and peeled
- 1 tbsp (6 g) minced fresh oregano, or 1 tsp (2 g) dried
- 1 tsp (3 to 6 g) fine Himalayan salt
- 2 red bell peppers, stemmed and seeded and cut into a few pieces
- 8 ajíes dulces (if unavailable, substitute 1 additional red bell pepper)
- ½ yellow onion
- 1 tbsp (15 ml) extra-virgin olive oil
How to Make It
- Place all the ingredients in a blender or food processor and blend until smooth. Best when used within 1 to 2 days. Do not store in refrigerator for longer. Instead, freeze extra in ice cube trays, measuring 1 tablespoon (14 g) in each well of the tray. Once frozen, transfer to a large resealable plastic freezer bag and use within 3 months.
