Sofrito

    Sofrito is the base on Puerto Rican Cuisine. This method of cooking have been in use for thousands of years around the world. What makes Puerto Rican Sofrito unique is the combinations of ingredients and the passion that's goes in making it. 



    Sofrito have two parts, first the base, some people call recaito. This part include, a combination of onions, garlic, peppers and herbs. The second part is to slowly fry the ingredients, adding annatto oil, cook ham, tocino(bacon), green olive, capers, tomato sauce and others ingredients (depend of the recipe ).

Ingredients:

 4 yellow onions, peeled, large dice
1 head of garlic, peeled
1/2 bunch of Culantro, rinse well and drain 
1/2 bunch of Cilantro, rinse well and drain 
1/2 pound of Ajices dulces, rinse cut
in half and seeded 
4  Cubanelle peppers, rinse, seeded and chopped
1/2 tablespoon dry oregano
Combine all the ingredients in the bowl of the food processor and grind until very fine. Pour the mixture into ice trays, cover with plastic wrap followed by aluminum foil and freeze them. When the sofrito is solid  transfer the cubes to a plastic freezer bag and store for future use.

 Safety:

When you add the Sofrito to the pan, defrost the sofrito first or star with cold pan and oil. Heat the sofrito slowly until defrost completely.

Glossary: 

Culantro- the flavor is stronger than cilantro. Is one of the ingredients in our sofrito.


Cubanelle = Long pale green sweet pepper use widely in Caribbean Cuisine in Puerto Rico we called 'Pimiento largo'.

Ajices dulces -Are small round, Sweet peppers used widely in Caribbean Cuisine. We called Ajicitos.

 Look at the Spanish supermarket for this ingredients.

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