Puerto Rican sofrito is a super aromatic and versatile puree of vegetables that is the secret ingredient for a lot of Puerto Rican dishes, including Carne Guisada and Pastelillos. My mother-in-law always made us big batches to freeze when she came to visit. Because of the pandemic, she doesn’t visit us as often (understandably) so she gave me her recipe. It’s super easy to make and budget friendly because it yields a lot of sofrito! Check out the recipe below!
Puerto Rican Sofrito Ingredients
2 Red Peppers
2 Green Peppers
1 Whole Garlic Clove Bunch
1 Large Spanish Onion
1 Bunch Cilantro
About 1/4 Cup Water
Instuctions
1. Chop all vegetables – but no need to finely chop, because they will be blended finely in your blender or food processor.
2. Place the veggies in a blender or food processor and begin blending. Add a small amount of water and blend until it becomes a smooth, almost pesto-like mixture. Sofrito should be placed in a glass container (plastic ones will absorb the strong odor of the garlic and onions). If you want you can freeze the sofrito for long term storage (up to a year) or refrigerate and use as you cook (up to 3 days). Because this recipe yields quite a bit of sofrito, I like to freeze it in ice cube trays. Each cube is about 1 tablespoon, so depending on the size of the recipe, you can throw 1-2 in and there’s no need to thaw it before using.
Don’t forget to check out my Pinterest page for more awesome recipes! I have a board dedicated solely to Puerto Rican recipes as well as great recipes for quick meals. Let me know if you want to see more recipes using Sofrito in the comments below! Happy cooking everyone! Xx
