Pairs well with Sofrito
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Sofrito
(1.5)
2.1K views • 2mo ago
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A vibrant Caribbean-style sofrito made with bell peppers, onions, garlic, cilantro, and recao, used as a flavorful base for stews, soups, rice, beans, or marinades.
00:00:15 total
Serves 8
easy
Sauce / Dressing / Flavoured Butter
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- sweet peppers - watch the video to see (small sweet peppers typical in the Caribbean; substitute with mini sweet peppers if unavailable)
- green bell pepper - 1 (washed, seeded, cut into large pieces)
- red bell pepper - 1 (washed, seeded, cut into large pieces)
- white onion - 1 (peeled, ends cut off, cut into large pieces)
- yellow onion - 1 (peeled, ends cut off, cut into large pieces)
- garlic cloves - 22 to 24 cloves (peeled if needed; about 2 heads of garlic, approximately 22 to 24 cloves)
- cilantro - watch the video to see (including stems, washed and cut into large pieces)
- recao (culantro) - watch the video to see (washed and cut into large pieces; substitute with more cilantro if unavailable)
- oil - watch the video to see (added optionally to improve texture)
Instructions
- Prepare the vegetables: Wash sweet peppers with cold water and dry with absorbent paper. Remove seeds and cut into large pieces. Repeat the process with green and red bell peppers.
- Prepare onions and garlic: Peel white and yellow onions, cut off ends, and cut into large pieces. Peel garlic cloves if needed.
- Prepare herbs: Wash cilantro and recao (culantro) thoroughly and cut into large pieces.
- Blend ingredients: Using a food processor or blender, blend the ingredients in batches. Pulse the blender or food processor to avoid a watery texture. Occasionally stop to stir with a spatula or spoon to ensure even blending. Optionally add oil during blending for improved texture.
- Mix and store: Combine all blended batches into a bowl and stir well to mix. Store the sofrito in an airtight jar or container. Refrigerate for up to two weeks or freeze in ice cube trays for up to six months. Each frozen cube contains about 2 to 3 tablespoons of sofrito.
