Recipe by Brandess
This recipe is used in conjunction with my Puerto Rican Arroz Con Pollo (Rice and Chicken). This mixture is used in almost every savory dish that leaves a Pueto Rican kitchen. It is similar to the 'Holy Trinity' mix used in New Orleans. Store extra Sofrito in an airtight container in the fridge. Sofrito also freezes very well.
Top Review by atlfitgirl
Made this in conjunction with Recipe #315833. However, I ended up with a lot more than 3/4 c of sofrito... I had a very large red bell pepper (which I only used half of) and used one small green bell pepper. I kept the rest of the ingredients the same and ended up with three 3/4 c portions! So, I used one for the arroz con pollo and froze the other 2 portions in heavy duty freezer bags for a rainy day. Thank you for that tip in the introduction! It might be helpful to others if a size is indicated for the onion, and bell peppers... otherwise, great recipe for sofrito! Thanks for posting!!!
- 1⁄2 white onion, chopped
- 1 pepperoncini pepper, seeded, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, cored, seeded, chopped
- 1 green pepper, cored, seeded, chopped
- 1⁄4 cup fresh cilantro, finely chopped
- 2 tablespoons fresh parsley, chopped