Puerto Rican Sofrito Recipe

1 medium yellow onion (cut into large chunks)

1 large red bell pepper (seeded and roughly chopped)

2 large cubanelle peppers (seeded and roughly chopped*)

10 garlic cloves (peeled and roughly chopped)

1 large bunch cilantro (stems and leaves, roughly chopped (about 1 ½ packed cups))

1 tablespoon extra virgin olive oil

1 bunch culantro (optional if you can find it)

Roughly chop all ingredients and combine in a large bowl.
Pulse in the blender or food processor in about 4 to 5 batches until finely chopped and semi-smooth but still chunky, but don’t over-blend it into a puree. You may have to stop and use a spoon to mix things around to get it to blend evenly. If you must, you can add a few teaspoons of water to each batch to help it blend.
Transfer the sofrito into ice cube trays to freeze for later use.
Can be frozen up to 6 months. Refrigerate up to 7 days.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Sauce

CuisinePuerto Rican

Occasions🥣Cooking Base📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 15m