Puerto Rican Sofrito
A finely blended base of onion, garlic, cubanelle peppers, ají dulce, culantro, and cilantro that forms the aromatic starting point of nearly every savory Puerto Rican dish. It's made in batches and kept on hand to season beans, rice, and stews.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 25 kcal
Equipment
- •Food processor or blender
Nutrition
Per serving, approximate
- Calories
- 25 kcal
- fat
- 1
- carbs
- 4
- protein
- 1
- calories
- 25
Instructions
- 1
Rinse all peppers, onion, garlic, and herbs. Chop them into rough pieces.
- 2
Put the ingredients into a food processor. Work in batches if needed.
- 3
Pulse until a chunky, even paste forms. Scrape down the sides of the bowl as needed.
- 4
Do not blend it into a smooth liquid. The sofrito (aromatic flavor base) should keep some texture.
- 5
Spoon the mixture into a jar or into ice cube trays to make easy portions.
- 6
Keep it in the refrigerator or freeze it. Use it as a base for beans, rice, or stews.
Chef's tips
Ají dulce peppers look like tiny habaneros but are sweet, not spicy. If you cannot find them, use extra cubanelle pepper instead of hot peppers.
Storage
Refrigerate in a sealed jar up to 1 week, or freeze in ice cube trays for up to 3 months.
Reheating
Not applicable; used directly as a cooking base.
Common mistakes to avoid
- •Blending too long into a watery puree instead of a chunky paste
- •Adding too much extra liquid, which waters down the concentrated flavor
Serving suggestions
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