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.
Prep Time::20 mins
Total Time::20 mins
Servings::80
Yield::5 cups
Ingredients
10 ají dulce peppers, tops removed
4 onions, cut into large chunks
3 medium tomatoes, chopped
2 green bell peppers, seeded and chopped
1 red bell peppers, seeded and chopped
3 medium heads garlic, peeled
25 cilantro stems (with leaves)
25 recao stems (with leaves)
1 tablespoon salt
1 tablespoon black pepper
Directions
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.
Store in a resealable plastic freezer bag. Use as needed or freeze in portions.
Recipe Tips
Ají dulce is a common ingredient in Puerto Rican recipes. It's a small sweet red pepper. If you can't find it, use red bell pepper.
Recao is a popular Caribbean herb with many aliases: culantro, long coriander, ngo-gai, and Mexican coriander. It can be found in Latin grocery stores. You can substitute cilantro.