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Sofrito [ Puerto Rican ]
4 - 6 servings

[ INGREDIENTS ]

Green Bell Peppers
Spanish Onions
Aji Dulce ¹ or 1 Red Bell Pepper
Garlic
Cilantro
Recao ²

[ INSTRUCTIONS ]

1. Remove stems and seeds from :
   
   3 Large Green Bell Peppers.
2. Cut into quarters.
3. Peel :
   
   3 Large Spanish Onions;
   and cut into quarters.
4. Remove stems and seeds from :
   
   2 Bags of Aji Dulce ¹ ( About 10 Peppers ) or 1 Red Bell Pepper;.
5. Add into a food processor or blender.
6. Add also :
   
   1 Head of Garlic, Peeled
   1 Large Bunch of Cilantro
   1/2 Bunch of Recao ² ( About 15 Leaves )
   in the food processor or blender.
7. Blend until finely minced.
8. Store in airtight container in refrigerator if using within a few weeks.
9. Or, freeze in small portions ( about 1 - 2 heaping tablespoons ) for later use.³

[ NOTE ]

¹ Aji dulce are a small Caribbean pepper about the size of a habanero.
They are not spicy at all, but slightly sweet. If you can’t find them, make the sofrito without them or substitute one red bell pepper or cubanelle pepper. Just note that using a red pepper may change the color of the sofrito, but that’s ok.

² Recao also goes by the name culantro, long coriander and a variety of other titles.
It can be found in Hispanic and Asian markets. Asian stores may call it sawtooth coriander. It is extremely fragrant and smells similar to cilantro, but deeper. If you cannot find recao, increase the cilantro to two bunches.

³ Ice cube trays work well for this.
After frozen, store sofrito cubes in an airtight freezer bag and use as needed.
No need to thaw before cooking.

::: View the original recipe for Sofrito at kitchengidget.com