Small Bowl of fresh Sofrito
(click to enlarge)

Sofrito   -   Simple


Puerto Rico / California   -   Sofrito
Makes:
Effort:
Sched:
DoAhead:  		 3-1/2 cups
**
45 min
Yes		 Sofrito, an indispensable flavor base for Puerto Rican cuisine, is made in batches as a kitchen staple. This recipe is adapted for North American kitchens (adaptions are noted). See also Comments.




12
10
12
6
4
1/2
1
1/2
oz
oz
cl
oz
oz
c
t
t
Tomato
Onion
Garlic
Bell Pepper, red
Sweet Pepper (2)
Cilantro (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   -   (45 min)
  1. Chop all VEGETABLES medium so they process evenly.
  2. Place All Items in a food processor and run fairly fine, but not to a purée.
  3. I squeeze out excess liquid as Sofrito is used for frying.
  4. In a sealed jar, this will last around 5 days in the fridge. Freeze for longer storage.
NOTES:

  1. Sweet Pepper:

      Here you will have to use what you can get. Sofrito is usually made in Puerto Rico with mostly Cubanelle and some number of Aji Dulce. Aji Dulce are pretty much unobtainable any distance from the Caribbean. Cubanelles are available in some regions of North America. For details, see our Caribbean Chilis page. Very low heat Hungarian or Armenian Turkish peppers are close to Cubanelles. A 4 ounce Anaheim Chili with the seed mass and veins removed was used for the photo example.

  2. Cilantro:

      Use the thinner stems as well as the leaves. 4 ounces chopped coarse will be about 1-2/3 cups moderately packed. If you have Culantro leaves, use 1/2 ounce and cut the Cilantro back to 3 ounces. For details see our Culantro page.

  3. Comments:

      For other versions see our recipes Sofrito - Formal and Sofrito - Informal.
  4. 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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