A couple of weeks ago a friend mentioned that she was going to make a batch of sofrito and wanted to see if I was still interested in learning how to make it myself. I was, so I spent an afternoon with her – getting supplies, preparing it (really easy!), and canning (learned about bath canning). Besides getting to learn to make something I enjoy, it was a wonderful afternoon with a friend. I love when food brings people together
In case you’re not familiar with it, sofrito is a base for many Puerto Rican dishes. The sell at some stores like Walmart, but it’s nothing like what I had growing up.
Here’s the general recipe for sofrito. You adjust it for your personal taste. For example, decide exactly how much garlic you want to have – I love garlic so I’d probably have more in my batch than yours.
- 3 onions
- 2 green bell peppers, seeded and chopped
- 1 red bell peppers, seeded and chopped
- 10 ajies dulces peppers, tops removed
- 3 medium tomatoes
- 3 medium heads garlic
- cilantro leaves with stems (base amount on taste)
- 25 leaves culantro ( we picked up 3 small bunches)
- black pepper
- Cut the ingredients into manageable chunks for your food processor.
- Puree it to the consistency you like.
- If you plan on making a big batch to use now and later, then take the ingredients from the food processor and put it into a large pot.
- Have the pot on low heat and mix the ingredients.