photo by Katzen
- Ready In:
- 2 medium Spanish onions, cut into large chunks
- 3 -4 italian frying bell peppers or 3 -4 cubanelle peppers
- 16 -20 garlic cloves, peeled
- 1 bunch fresh cilantro, washed
- 4 leaves culantro or 4 leaves fresh cilantro
- 3 -4 ripe plum tomatoes, cored and cut into chunks
- 7 -10 cachucha bell peppers (Ajicitos dulces)
- 1 large red bell pepper, cored, seeded and cut into large chunks
- Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped.
- With the motor running, add the remaining ingredients one at a time and process until smooth.
- The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
- *If you can’t find ajices dulces or culantro, don’t sweat. Up the amount of cilantro to 1 ½ bunches.
Questions & Replies
Got a question? Share it with the community!
Wow, this is an awesome, indispensible recipe! It is so delicious, and what a fantastic idea to throw into the freezer for use in making soups and salsas and all sorts of other wonderful things! I agree with Sugarpea - this is one of the most useful recipes I've found on Zaar!! Made for PAC Fall 2009.
Dh gives this 27*, Vino. I couldn't get a couple of the peppers so I used three jalapenos and some crushed red pepper. This is just packed with flavor without being so hot it overwhelms the dish you're using it on. We put ours with recipe #60675, using the sofrito to replace the salsa. Wonderful change from the usual. THAT review was written in Sept '07. I just had to add to that by saying that I used this batch of frozen sofrito all year long in anything that called for salsa, chopped chile pepper or was just plain bland. I've just made THIS year's batch and I doubled the written recipe because I know I'll use it twice as much now that I truly appreciate how versatile and valuable sofrito is. You gotta' try this, folks. And it IS soooo easy to do. One of the most valuable recipes I've ever found on Zaar and I've tried a lot of recipes.
RECIPE SUBMITTED BY
I am a happy newlywed (since October 2006) and Registered Nurse currently in Cardiology. During my spare time, I love to cook and bake. There is something about taking raw ingredients and creating a dish that fulfills and relaxes me. I also love taking recipes and trying to tweak the ingredients to make it a little healthier and more heart friendly. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">