Authentic Puerto Rican Sofrito
Use this as a flavoring base for any of your favorite savory dishes. Culantro is commonly called Mexican Coriander. Do not mistake it for cilantro. This recipe is easily divided in case you want to make less sofrito.
Servings 72 servings (2 tablespoons)
- 1/2 cup olives pitted (optional)
- 1 tablespoon capers (optional)
- 3 large white onions peeled, rough chopped
- 3 heads (about 25 cloves) garlic peeled, rough chopped
- 1 pound aji dulce peppers stems and seeds removed
- 1/2 pound sweet peppers stems and seeds removed, rough chopped
- 6 bunches (about 1/2 pound) culantro leaves ends removed, rough chopped
- 3 bunches (about 1/3 pound) cilantro leaves only (triple if you're not able to find culantro)
In a food processor (or blender) add the olives, capers, onion, and garlic cloves.Pulse the ingredients together 10 times, or until coarsely chopped. Scrape down the bowl of the food processor with a rubber spatula.
Add the peppers to the bowl and pulse 8-9 times. Scrape down the bowl once more.
Pour out half of the pepper and onion mixture into a clean bowl. Add the culantro and cilantro leaves to the food processor and pulse until the leaves are broken down- this can be done in stages if necessary.
Return the pepper and onion that you reserved back to the food processor and pulse until the sofrito is semi-smooth (the consistency of chunky applesauce).
Transfer the sofrito into mason jars or into ice cube trays to freeze* for later use.
*Sofrito will keep, frozen, for 6 months.
Refrigerate the jarred sofrito for two weeks.
Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 13mg | Calcium: 3mg | Iron: 1mg