Best Authentic Puerto Rican Sofrito Recipes

Puerto Rican Sofrito image

Provided by Kitchen De Lujo

Categories Sauce

Number Of Ingredients 10

1 yellow onion (roughly chopped)
1 red bell pepper (seeded & chopped)
1 green bell pepper (seeded & chopped)
1 garlic head
14 ají dulce (seeded & chopped)
10 leaves culantro
1 tbsp salt
1 tbsp black pepper
1 tbsp oregano (ground)
1/3 cup olive oil (extra virgin )

Steps:

Start off by roughly chopping the yellow onion. Continue doing the same and removing the seeds from the red bell pepper, green bell pepper, and the ají dulces.
Place the chopped ingredients into a food large sized food processor or blender.
Break apart the garlic head into cloves and peel away the outer papery skin. Place the garlic cloves and culantro leaves into the food processor or blender.
Add a tbsp of salt, black pepper, and oregano. Lastly, add the 1/3 cup of olive oil and blend everything together.

Authentic Puerto Rican Sofrito image

Provided by MKCortes (Latin Goddess)

Time 1h5m

Yield 64

Number Of Ingredients 15

1 large green bell pepper
1 large red bell pepper
2 teaspoons olive oil
10 sweet chile peppers (ajicitos dulces), seeded
1 large yellow onion, quartered
1 bunch scallions, trimmed
2 plum tomatoes, seeded
25 cloves garlic, peeled and trimmed
2 bunches fresh cilantro, ends trimmed
2 bunches culantro
¼ cup pimento-stuffed green olives
5 large leaves Caribbean wild oregano (oregano brujo)
2 tablespoons capers
½ cup olive oil, or more as needed
¼ cup water

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

Nutrition Facts : Calories 28.6 calories, Carbohydrate 2.6 g, Fat 2 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 28.9 mg, Sugar 0.9 g

Authentic Puerto Rican Sofrito Recipe image

Provided by Latina Mom Meals

Categories Sauce

Time 15m

Number Of Ingredients 8

5 green peppers (seeded and chopped)
2 red peppers (seeded and chopped)
4 cubanelle peppers (seeded and chopped)
1 pack or about 12 aji dulce peppers (seeded and chopped)
5 cups Spanish onions (chopped)
1 cup of garlic (chopped)
1 bunch of recao (chopped)
1 bunch of cilantro (chopped)

Steps:

Once everything has been rinsed and seeded, in small batches blend them in either a food processor or blender. (They may have to be done in batches. Onions are great on the bottom, they give off a lot of liquid once blended.)
Refrigerate in a sealed container. Freeze in small containers extras that will not be used within the next two weeks