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Sofrito

Servings:
Makes about 4 cups Servings
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Ingredients

  • 2 medium spanish onions, cut into large chunks
  • 3 to 4 cubanelle or italian frying peppers
  • 16 to 20 cloves garlic, peeled
  • 1 large bunch of cilantro
  • 7 to 10 ajices dulces
  • 4 leaves of culantro
  • 3 to 4 ripe plum tomatoes, cored and cut into chunks
  • 1 large red bell pepper, cored seeded and cut into large chunks

Preparation

Baking Directions:

Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped.

With the motor running, add the remaining ingredients one at a time and process until smooth.

The sofrito will keep in the refrigerator for up to 3 days.

It also freezes beautifully: Spoon it into sealable plastic bags in 1-cup quantities.

Tips:

Ajices dulces, sometimes called ajicitos are tiny peppers similar in appearance to Habaneros and Scotch Bonnet peppers, but at the other end of the heat scale.

They are sweet with a bright green, herbal flavor.

Culantro is a leafy herb that smells and tastes like cilantro on steroids.

Both ajices dulces and culantro are available in Latin markets.

If you cannot find one or both of them, simply leave them out and use 1 ½ bunches of cilantro.

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