Puerto Rican Sofrito
Sofrito is a classic, saucy base used all around the world. This simple sofrito from scratch is the base of many Hispanic-Caribbean dishes. It's super simple to make and freezes well, ensuring you always have some sofrito to bring Latin flavor to all your dishes!
Servings: 6 cups
Calories: 7kcal
Ingredients
- 2 medium green bell peppers cut into chunks
- 2 large red onions large diced
- 2 large yellow onions large diced
- 3 heads of garlic all cloves peeled
- 2 bunches parsley curly or flat-leaf
- 2 bunches cilantro
- 2 tablespoon homemade sazon recipe in notes*
- 2 teaspoon 16 g kosher salt
- 2 teaspoon 16 g freshly cracked black pepper
- 2 tablespoon 30 mL regular olive oil, as needed
Instructions
- In a strong blender or food processor, combine all ingredients with a small amount of oil, pulse to start then blend until a smooth, salsa-like consistency.
- Keep in an air-tight container in the fridge for one week. To freeze, divide into an ice cube tray or into freezer-safe sandwich-sized zip-top bags and freeze.
- Use as a base or sauce in Latin dishes or anything you would like to give serious flavor to!
Notes
Classic Sofrito Ingredients
If you find aji dulces or cubanelle peppers at your local store, you can use about 5 aji dulces (they are small and sweet, not spicy) and two cubanelle peppers along with the bell peppers.Freezing
Freeze divided, as sofrito doesn't refreeze multiple times well. When you freeze in the ice cube tray, keep it covered. The oil will separate and come to the top, that's normal.Homemade Sazon
- 1 tablespoon garlic powder
- 1 tablespoon ground coriander
- 2 teaspoon ground cumin
- 1 tablespoon annatto or turmeric powder
- 1 tablespoon kosher salt
- 2 tablespoon dried oregano
- 1 teaspoon MSG (totally optional but it does enhance flavor!)
Nutrition
Serving: 2tablespoon | Calories: 7kcal | Carbohydrates: 1g | Sodium: 33mg