Sofrito is the essential ingredient for food throughout the Spanish Caribbean and Latin America. It can be used as a marinade for meats, cooked with ground meats, sautéed to set the flavor base for gravy or sauce and it is the main flavoring for various kinds of beans and/or rice and bean dishes. Use sofrito in any dish you prepare that requires chopped green pepper, onion, and garlic. I use it when preparing many Italian and Mexican dishes. With the addition of celery, it can be used when cooking some southern U.S. creole dishes. Your imagination is your only limitation.
- 1 large green pepper
- 1 large red pepper
- 1 large yellow onion
- ½ head of garlic, skin removed from each clove
- 2 large bunches of cilantro* rinsed, roughly chopped with stems included
Put all ingredients into a food processor and pulse until all ingredients form a chunky consistency.
The sofrito can be stored in a glass jar in the refrigerator if you cook with it on a regular basis. Otherwise it can be frozen in an ice cube tray and used based on the quantity you wish to incorporate in your recipe.
* The preferred herb in Puerto Rico is recao, (culantro). If you live in a community with a significant Puerto Rican population, you will find this herb. Replace one bunch of cilantro with one bunch of recao (culantro).