Best Sofrito Puerto Rican Cooking Base Recaito Recipes

PUERTO RICAN SOFRITO

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.

SOFRITO- PUERTO RICAN COOKING BASE (RECAITO)

Steps:

• 1. Wash and chop all ingredients into rough chunks. No need to remove the cilantro stems, as they are tender and flavorful.
• 2. Using a food processor (a blender is not recommended), process sofrito, in batches if necessary, until finely incorporated, but not liquified.
• 3. Using dedicated ice cube trays (don't use the trays for ice cubes after using for sofrito or your drink will taste BAD!), freeze sofrito in cubes, then, if desired, transfer to freezer bags for long term storage. Each cube is about a tablespoon, but measuring is not super important. Flavor is good, give or take a little! Fresh sofrito lasts about a week in the fridge. Just pop a cube or two or 3 into your saute pan to start your cooking, or thaw and stuff under chicken skin before roasting. The possibilities are endless!
• 4. I have two other Puerto Rican recipes that feature sofrito- Sopa de Salchichon ("salami soup") and the official dish of Puerto Rico, Arroz con Gandules ("Rice with pigeon peas").

AUTHENTIC PUERTO RICAN SOFRITO

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.

PUERTO RICAN SOFRITO (RECAITO)

Steps:

• Gather the ingredients.
• Chop and blend all the ingredients in a food processor or blender .
• Use in your favorite soup, stew, bean, or rice dish, and enjoy.