Sofrito
The secret ingredient used in many Puerto Rican and Caribbean dishes. Sofrito stores well in the refrigerator or freezer, so make up a batch and have it ready to use when making dishes like Empanadas, Picadillo and other savory Latin American dishes.
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Ingredients
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1½ cups Aji Dulce Peppers
- 4 cups Chopped Culantro 2 bunches
- 2 cups Chopped Cilantro 2 bunches
- 1 large White Onion
- 6 heads Garlic
Instructions
Prep Your Ingredients
- Rinse the peppers, culantro and cilantro under cold water. Dry with a towel to remove excess water. Remove stems and seeds from the peppers. Remove the ends from the culantro and cilantro. Peel your onion and garlic.
- Roughly chop each ingredient and toss together in a large bowl. Depending on the size of your food processor you may need to make in batches, so have a second bowl ready to pour the sofrito in to.
In the Food Processor
- In the bowl of a food processor, place enough of the chopped ingredients until you reach the fill line. Replace the lid and pulse 3-4 times. Scrape down the sides with a spatula and continue pulsing until the ingredients are finely chopped, similar to a chunky salsa.
- Pour the sofrito into the clean bowl and repeat the process for the remaining ingredients. Once all the batches are done, mix the sofrito together getting it ready for storage.
- To store the Sofrito, pour into mason jars and place in the refrigerator or freeze using either plastic bags or ice cube trays.
Nutrition
Calories: 24kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.004gSodium: 3mgPotassium: 95mgFiber: 1gSugar: 1gVitamin A: 360IUVitamin C: 25mgCalcium: 23mgIron: 0.3mg
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