Sofrito is the secret to many Hispanic Caribbean recipes. It is a fragrant aromatic puree of peppers, onions, garlic, herbs, and olive oil. The magic herb in this fragrant mixture is cilantro. My family’s Puerto Rican recipe produces a sofrito that is very flavorful, complex, and oh-so-delicious! Use it in soups and stews as well as in rice dishes. Freeze whatever portions will not be used within 2 weeks. They will keep for about 3 months in the freezer.
Ingredients
- 1 large green bell pepper
- 1 large red bell pepper
- 2 teaspoons olive oil
- 10 sweet chile peppers (ajicitos dulces), seeded
- 1 large yellow onion, quartered
- 1 bunch scallions, trimmed
- 2 plum tomatoes, seeded
- 25 cloves garlic, peeled and trimmed
- 2 bunches fresh cilantro, ends trimmed
- 2 bunches culantro
- ¼ cup pimento-stuffed green olives
- 5 large leaves Caribbean wild oregano (oregano brujo)
- 2 tablespoons capers
- ½ cup olive oil, or more as needed
- ¼ cup water
Directions
Step 1
Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Step 2
Cut green bell pepper and red bell pepper in half from top to bottom; remove stems, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
Step 3
Roast under the preheated broiler until skin on peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
Step 4
Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
Step 5
Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.
Cook’s Notes:
Substitute yellow onion with white Spanish onion if desired. Substitute green and red bell peppers for a cubanelle (Italian frying pepper) and a roasted red pepper if desired. If doing so, skip steps 1 to 3. Sweet chile peppers (ajicitos dulces) can be substituted with small Italian sweet peppers. If you are unable to find culantro, use 2 more bunches cilantro. If you are unable to find Caribbean oregano brujo, use 2 tablespoons fresh oregano or 1 tablespoon dried oregano instead. Plum tomatoes can be replaced with 2 teaspoons tomato paste. Substitute vinegar for water if preferred.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 64 | |
Calories 29 | |
% Daily Value * | |
Total Fat2g | 3% |
Saturated Fat0g | 2% |
Sodium29mg | 1% |
Total Carbohydrate3g | 1% |
Dietary Fiber1g | 2% |
Total Sugars1g | |
Protein1g | |
Vitamin C42mg | 209% |
Calcium12mg | 1% |
Iron0mg | 2% |
Potassium92mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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