Puerto Rican Sofrito

My friend Carmen gave me this recipe and it is gold! Puerto Rican Sofrito is a magical start to many dishes. It provides beautiful depth and complexity of flavor to rice (see Arroz con Gandules recipe) or can be used as a marinade.

Puerto Rican Sofrito is a staple ingredient in many Puerto Rican and Latin American dishes. This magical blend of garlic, onion, green bell pepper, and cilantro provides beautiful depth and complexity of flavor to any dish it is added to. In this recipe, I’ll show you how to make Puerto Rican Sofrito at home and use it to elevate your favorite dishes.

Alternative Ingredients:

For those who prefer a milder flavor, reduce the amount of garlic and onion. You can also substitute green bell peppers with red or yellow bell peppers.

Ingredients:

• 2 medium Spanish onions, peeled and cut into large chunks
• 2 heads of garlic, peeled
• 2-3 ají dulce peppers (If you can’t find ají dulce, you can use a combination of sweet bell peppers and cubanelle peppers)
• 1 large green bell pepper, seeded and cut into large pieces
• 1 large red bell pepper, seeded and cut into large pieces
• 1 bunch of cilantro, roughly chopped
• 1 bunch of culantro (also known as recao), roughly chopped
• 3-4 ripe plum tomatoes, cored and cut into chunks
• 1 large roasted red pepper (optional, for added color and sweetness)
• Salt to taste (optional)

Instructions:

1. Prepare the Vegetables: Begin by washing all your vegetables thoroughly under cold water. Pat them dry with paper towels to remove any excess moisture.
2. Roast the Peppers (Optional): If you prefer a roasted flavor, you can roast the green and red bell peppers. Place them under a broiler or on a grill, turning occasionally, until the skin is blistered and blackened. Place them in a bowl and cover with plastic wrap for a few minutes to steam, then peel off the skin and remove the seeds.
3. Blend the Ingredients: In a food processor or blender, combine the onions, garlic, ají dulce peppers, green and red bell peppers, cilantro, culantro, and tomatoes. If using, add the roasted red pepper. Blend until the mixture is smooth. If your blender or food processor is small, you may need to do this in batches.
4. Season: Taste the sofrito and add salt if desired. Remember, the sofrito will be used as a base for other dishes, so you may want to leave the seasoning adjustable.
5. Store: Transfer the sofrito to an airtight container. It can be stored in the refrigerator for up to a week or frozen in smaller portions (ice cube trays work well for this) for up to 3 months. Thaw as needed for recipes.

Serving Suggestions:

Use Puerto Rican Sofrito as a base for rice dishes such as Arroz con Gandules or add it to stews, soups, and marinades for an extra burst of flavor.

Tips and Tricks:

• Ají dulce peppers are traditional but can be hard to find outside of the Caribbean. They provide a unique flavor without much heat. If unavailable, substitute with a mix of sweet bell peppers and a small amount of any mild chili pepper to add a slight kick without overpowering heat.
• Culantro is an herb that looks similar to cilantro but has long, serrated leaves. It has a stronger flavor than cilantro. If you can’t find it, you can use additional cilantro, but the authentic flavor will be somewhat altered.
• Sofrito is all about personal taste. Feel free to adjust the quantities of the ingredients based on your preference or the availability of ingredients.
• To make the Sofrito last longer, portion it out and freeze it for up to six months. Add a splash of vinegar or lemon juice to help preserve it. For a smoother consistency, strain the Sofrito through a fine-mesh sieve after blending.

Have you tried making Puerto Rican Sofrito before? Share your experience and any modifications you made to the recipe in the comments below.

Flavor Variations:

Add a kick of heat by adding a few jalapeño peppers or replace cilantro with parsley for a milder taste. Experiment with different herbs and spices such as oregano, cumin, or bay leaves to make the recipe your own.