Puerto Rican Sofrito

By Tablespoon Kitchens

July 20, 2017

cubanela peppers (or 2 green bell peppers)

large onions

garlic cloves

lb sweet peppers

cilantro bunch

coriander bunch

tablespoons fresh oregano

teaspoon salt

1/4

cup vegetable oil

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1

Wash and cut all the ingredients into small pieces. Place in a food processor or blender and process. Process until you have the desired consistency (in the food processor you will get larger chunks, while in the blender you will get a more homogeneous texture).
2

Add salt and oil, then mix with a spatula. Dive the mixture into 2 containers with lids. Freeze and it will last a few months or up to 1 month in the refrigerator.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

To us Puerto Ricans, sofrito is the base and staple ingredient for many of our meals. Its preparation is simple: cilantro, coriander, onion, garlic, bell pepper, and our favorite ingredient: sweet pepper. If you’re in the United States and can’t find this type of pepper, you can use mini sweet peppers. I’ve used them a few times myself. You can make a large batch of sofrito, freeze it and that way you are always ready to cook. Try it!