Sofrito

"It makes the difference between a good Spanish dish or an Authentic dish! Used as a staple seasoning paste in many many Latino dishes such as arroz con gandules (rice with green pigeon peas), habichuelas guisadas (stewed beans)."
 
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Ready In:
10mins
Ingredients:
7
Yields:
1 cup
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ingredients

  • 2 large cubanelle peppers or 2 large green peppers
  • 12 bunch cilantro
  • 6 sprigs recao (stems and leaves, a type of stronger Spanish cilantro, use more cilantro is u can not find this)
  • 1 large onion
  • 3 garlic cloves
  • 1 teaspoon oregano
  • 5 ajies dulces, a type green peppers (these are tiny quarter sized peppers, but hard to find, use 'em if you got 'em, but don't worry if y)
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directions

  • Wash, seed, peel and coarsely chop everything.
  • Put in food processor or blender and puree until smooth.
  • Store in a glass jar (plastic will hold that strong cilantro scent forever!).
  • I freeze in an ice cube tray and store in a plastic bag until I need them. 1 cube works for 1 tbsp even though its a little more.

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Reviews

  1. Thanks! I was looking for a good sofrito recipe for my paella, and this was perfect!
     
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RECIPE SUBMITTED BY

I love checking out all the different ethnic grocers in the area, Shalimar in Cambridge, Super 88 in Brighton and Chinatown, and Americas Food Basket a Latino supermarket with every possible herb or vegetable called for in spanish recipes.
 
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