Sofrito

Sofrito

57
FIVEBRIGS 105

"Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it."

Ingredients

20 m {{adjustedServings}} servings 10 cals
Serving size has been adjusted!

Original recipe yields 80 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 10 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a ziplock freezer bag, and use as needed, or freeze in portions.

Footnotes

  • Notes
  • Recao is a popular Caribbean herb with many aliases. Among them, Culantro, long coriander, ngo-gai, and Mexican coriander. It may possibly be found in Latin grocery stores, or substitute with cilantro.
  • Aji Dulce is a common ingredient in Puerto Rican recipes. It is a small, sweet red pepper. If you can't find it, use red bell pepper.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

57
  1. 72 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

My aunt owns a Puerto Rican store where she makes homemade sofrito to sell. The ingrdients posted are the same as hers and maybe not exactly like hers but it is AWESOME! Anyone who cooks with st...

Just an idea to save time when cooking. I make my sofrito in bulk and I freeze it in ice cube trays. I have trays dedicated to do just this. Once they are frozen I bag them and keep them in t...

This is such an important seasoning...it's the stuff that makes you wonder "what is that taste?" It's soooo good! The only difference between this recipe and mine is that I don't use green bell...