Sofrito

OLYMPUS DIGITAL CAMERAAs many of you already know, I’m a Puerto Rican. An important part of Puerto Rican cuisine is a particular seasoning known as Sofrito. We put this stuff in everything. I mean everything! We use Sofrito to season our beans, meat, even rice! It’s a huge staple in Puerto Rican cooking and I could not possibly live without it. To my dismay, the particular brand of Sofrito I am used to buying is not sold in Ohio. Luckily, I have the most wonderful mother-in-law who was kind enough to guide me into making my own version.

Ingredients

2 medium sized onions

2 large green bell peppers

2 medium red bell peppers

1 1/2 bushels of Cilantro

1 tbs of minced garlic

1/2 tsp of adobo

1. It’s vegetable chopping time! I don’t have a food processor or a fancy doodad that could chop my vegetables for me. I have to use my hands and a large knife. Roughly chop all of your ingredients, they do not need to be thinly sized or very small.

2. Once you are done chopping, add the ingredients into whatever you are using to blend whether that is your blender, hand mixer, or food processor. And blend! I like my Sofrito a little chunky but that’s just personal preference.

3. As soon as the Sofrito is blended, I like to put it in an ice cube tray and freeze it. By freezing it, your Sofrito will last significantly longer and can still be used instantly.

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7 thoughts on “Sofrito

  1. Thanks for this post. I buy one occasionally from Goya and it has tomatoes. Is yours the typical Puerto Rican way to make it? By the way, for tagging purposes you could probably also call it gluten free sofrito. The goya one has wheat in it. Cheers.

    1. Oh! That’s interesting. They have Mexican sofrito here in Ohio but it has a tomato base that I am not familiar with. What’s the Spaniard one like?

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