Sofrito

Sofrito is the cooking base for pretty much all puerto rican food. It’s fresh and bright and adds so much flavor to any dish. But…if you’re one of those people who don’t like cilantro…you won’t like this. So sorry. Please move on to the next recipe 😉

I’ll add some recipes that use this as a base but here are some examples:

Rice & Beans (i.e. arroz con gandules or arroz con habichuelas)

Pollo Guisado

Puerto Rican ‘Sloppy Joes’ – i.e. something my mom made up I think when we were out of Manwich.

I even use this now in my turkey tacos sometimes – I brown my meat, cook the sofrito in a little olive oil – with extra minced garlic, and then add the meat in and any extra seasonings (or your favorite taco seasoning) . I’ve even started topping the tacos with extra fresh sofrito.

20170829_180152.jpg
MMMM look at that sofrito taco turkey salad and sweet potato chips

This recipe is so easy and quick to make – I make one big batch and freeze it in an ice cube tray. My following recipes which i will post (as mentioned above) will usually take 1-2 cubes.

Ingredients:

  • 2 green peppers
  • 1 medium yellow or vidalia onion (I think white is too sharp)
  • 3 – 4 cloves of garlic
  • 2 bunches of cilantro

Directions:

  1. Rinse and pat dry peppers and cilantro
  2. Roughly chop peppers, onion, and garlic
  3. De-stem cilantro
  4. Throw everything in a food processor and process until everything is almost minced.
  5. Separate into ice cube tray and freeze for future use. You can also store in an airtight container in the fridge for up to a week.

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