Recipe by threeovens
This is a staple of any Puerto Rican household. Some of the ingredients are hard to find in US grocery stores so notes are provided on substitutions.
- 2 medium Spanish onions, cut into large chunks
- 3 -4 italian peppers or 3 -4 cubanelle peppers, cut into chunks
- 16 -20 garlic cloves, peeled
- 1 cup fresh cilantro, washed (1 large bunch)
- 7 -10 mini sweet peppers (ajices) (optional)
- 1⁄4 cup culantro or 1⁄4 cup fresh cilantro
- 3 -4 plum tomatoes, cored and cut into chunks
- 1 large red bell pepper, cored seeded and cut into large chunks
Directions See How It's Made
- Pulse onion and Italian frying pepper or Cubanelle in the food processor until coarsely chopped.
- With the motor running, add remaining ingredients, one at a time, until mixture is smooth.
- Sofrito keeps 3 days in the refrigerator; freeze for longer storage (can be used without thawing).
- NOTES: Ajices Dulces, also known as cachuchua or ajicitos, are tiny peppers with only a hint of heat. They look similar to scotch bonnets or habaneros, so don't get them confused! If you cannot find them , use a little more cilantro and a pinch of cayenne or crushed red pepper flakes.
- NOTE: Culantro has long tapered leaves with serrated edges. If you cannot find it, just leave it out.