Popular Recipes Authentic Puerto Rican Sofrito

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Authentic Puerto Rican Sofrito

"Sofrito is the secret to many Hispanic Caribbean recipes. It is a fragrant aromatic puree of peppers, onions, garlic, herbs, and olive oil. The magic herb in this fragrant mixture is cilantro. My family's recipe produces a sofrito that is very flavorful, complex and oh-so-delicious! Use it in soups and stews as well as in rice dishes. Freeze whatever portions will not be used within 2 weeks. They will keep for about 3 months in the freezer."

Ingredients :

• 1 large green bell pepper
• 1 large red bell pepper
• 2 teaspoons olive oil
• 10 sweet chile peppers (ajicitos dulces), seeded
• 1 large yellow onion, quartered
• 1 bunch scallions, trimmed
• 2 plum tomatoes, seeded
• 25 cloves garlic, peeled and trimmed
• 2 bunches fresh cilantro, ends trimmed
• 2 bunches culantro
• 1/4 cup pimento-stuffed green olives
• 5 large leaves Caribbean wild oregano (oregano brujo)
• 2 tablespoons capers
• 1/2 cup olive oil, or more as needed
• 1/4 cup water

Instructions :

Prep : 45M	Cook : 64M	Ready in : 1H5M

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
• Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
• Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
• Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

Notes :

• Substitute yellow onion with white Spanish onion if desired. Substitute the green and red bell peppers for a cubanelle (Italian frying pepper) and a roasted red pepper if desired. If doing so, skip steps 1 to 3. The ajicitos dulces can be substituted with small Italian sweet peppers. If you are unable to find culantro, use 2 more bunches cilantro. If you are unable to find Caribbean oregano brujo, use 2 tablespoons fresh oregano or 1 tablespoon dried oregano instead. Plum tomatoes can be replaced with 2 teaspoons tomato paste. Substitute vinegar for the water if preferred.
• Sofrito also makes a great marinade when combined in a 2-to-1 ratio with an acid (vinegar, lemon, lime, or bitter orange juice), oil, and 1 teaspoon each of salt and pepper.
• The mixture can also be frozen in cubes - just remember to float olive oil on top of the cubes as well. When frozen, separate the cubes and store them in freezer bags.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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