Sofrito is the base for most Puerto Rican dishes, and this one is better than store-bought (it's difficult to find in the stores in the western United States). Sofrito can be added to beans, rice, soups, and stews; you name it.
Ingredients
- ají dulce peppers, tops removed: 10 piece
- onions: 4 piece (cut into large chunks)
- medium tomatoes: 3 piece (chopped)
- green bell peppers: 2 piece (chopped)
- red bell peppers: 1 piece (chopped)
- medium heads garlic: 3 piece (peeled)
- cilantro stems (with leaves): 25 piece
- recao stems (with leaves): 25 piece
- salt: 1 Tbsp
- black pepper: 1 Tbsp
Metric Conversion
Stages of cooking
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Combine ají dulce peppers, onions, tomatoes, green peppers, red peppers, and garlic in a food processor; pulse a few times. Add cilantro stems, recao stems, salt, and pepper. Process until a semi-chunky salsa (not watery) consistency is reached.
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Store in a resealable plastic freezer bag. Use as needed or freeze in portions.
