Puerto Rican recipes usually start with Sofrito. It’s the foundation of just about every soup, stew, or sauce in any Puerto Rican cookbook. Used as a base it’s the first thing into the cooking pot or used as a topping on grilled meat and fish. There are many variations of this recipe, but a basic sofrito recipe is made from ingredients that are easy to find in any grocery store.
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Sofrito Recipe from Cocina Criolla
- 2 medium green bell peppers stemmed and seeded
- 1 medium red bell pepper stemmed and seeded
- 2 large tomatoes
- 2 medium onions peeled
- 1 head garlic peeled
- 1 bunch fresh cilantro leaves
- 1/2 bunch fresh parsley leaves
- Gather the ingredients. Sofrito recipe ingredients
- Chop the ingredients into sizes that are small enough to fit into a food processor or blender. You don’t have to dice them finely as you will be processing them. Focus on removing the seeds and any tougher stems that might leave grit in the finished sofrito.Chopping garlic and onion
- Place the chopped ingredients into a food processor or blender. You can process in batches if your food processor isn’t big enough to accommodate everything at once. Put chopped ingredients into a blender
- Blend all ingredients well. You want the finished sofrito to be finely processed. If you’re not familiar with sofrito, think of it as being the consistency of pesto, a thick paste. Blend well
- Once blended, your sofrito is ready to use. For immediate use, store the sofrito in a glass container. Plastic containers are not ideal because plastic will absorb the odor of garlic and onions. Fresh sofrito in jars
- Use the sofrito with rice, stews, beans, or protein and enjoy.
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