Sofrito
The aromatic flavor base of Caribbean and Latin cooking, blending bell peppers, onion, garlic, cilantro, and culantro into a vibrant, herbaceous paste. Freeze in ice-cube trays for easy use throughout the week.
Ingredients
- 2 green bell pepper, roughly chopped
- 1 red bell pepper, roughly chopped
- 1 yellow onion, roughly chopped
- 8 cloves garlic cloves, peeled
- 2 cups fresh cilantro, packed
- 8 leaves culantro or extra cilantro (substitute), roughly chopped
- 8 aji dulce peppers (or 1 cubanelle), seeded
- 2 tbsp olive oil
- 1/2 tsp kosher salt
Instructions
-
1
Add 2 roughly chopped green bell pepper, 1 roughly chopped red bell pepper, 1 roughly chopped yellow onion, 8 cloves peeled garlic cloves, 8 seeded aji dulce peppers (or 1 cubanelle), 2 cups packed fresh cilantro, and 8 leaves roughly chopped culantro or extra cilantro (substitute) to a blender or food processor.
-
2
Drizzle in 2 tbsp olive oil and season with 1/2 tsp kosher salt.
-
3
Pulse 20 to 30 times until a coarse, chunky paste forms. Do not over-blend — you want texture, not a smooth puree.
-
4
Taste and adjust salt as needed. Use immediately or refrigerate in an airtight container for up to one week. Freeze in ice-cube trays for up to 3 months.