Small Bowl of fresh Sofrito
(click to enlarge)

Sofrito   -   (Informal)


Puerto Rico   -   Sofrito
Makes:
Effort:
Sched:
DoAhead:  		 2 cups
**
25 min
Yes		 Sofrito, an indispensable flavor base for Puerto Rican cuisine, is made in batches as a kitchen staple. This is a quick version for home kitchens. See also Alternatives.




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5
6
6
7
6
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1/2
3
1/2
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oz
oz
cl
oz

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c

t
t
-- Vegies
Tomato
Onion
Garlic
Cubanelle Chilis (1)  
Aji Dulce Chilis (2)
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Cilantro
Culantro Leaf (3)
Oregano, dried
Salt

Make as much as you think you will need in a reasonable time, and freeze what you won't use in a few days.

Make   -   (25 min)
  1. Chop all VEGETABLES medium so they process evenly.
  2. Chop CILANTRO using thinner stems as well as the leaves. Measure is moderately chopped and moderately packed.
  3. Place All Items in a food processor and run fairly fine, but not to a purée.
  4. I squeeze out excess liquid, as Sofrito is used for frying.
  5. In a sealed jar, this will last around 5 days in the fridge. Freeze for longer storage.
NOTES:

  1. Cubanelles:

      [Italian Frying Peppers]   These green (sometimes red) chilis are available in some regions of North America, but not in most regions. Very low heat Hungarian or Armenian / Turkish bell peppers are close to Cubanelles For details, see our Cubanelle Chili page.

  2. Aji Dulce:

      These are no-heat Habanero Chilis and are considered essential for a Sofrito. They are pretty much unavailable any distance from the Caribbean. For details, see our Caribbean Chilis page.

  3. Culantro:

      [Sawtooth Herb]   This is a large leafed relative of Cilantro with a stronger flavor. It is available in markets serving Southeast Asian and Caribbean communities, and some Latino markets may have it. For details see our Culantro page.

  4. Alternatives:

      In Puerto Rico, recipes for Sofrito are quite variable, but Cubanelles, Aji Dulce, Cilantro, and Culantro are considered pretty much essential. See also Sofrito - Formal for a fancier version, and Sofrito - Simple for a (somewhat unauthentic) version that can be made in most North American kitchens without nearly impossible to find ingredients.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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