Authentic Puerto Rican Sofrito

Name: Authentic Puerto Rican Sofrito
Cook time: 5 min
Yield: 4 16-ounce containers
Cuisine: United Kingdom
Ingredients: 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

Sofrito is the secret to many Hispanic Caribbean recipes. It is a fragrant aromatic puree of peppers, onions, garlic, herbs, and olive oil. The magic herb in this fragrant mixture is cilantro. My family’s recipe produces a sofrito that is very flavorful, complex and oh-so-delicious! Use it in soups and stews as well as in rice dishes. Freeze whatever portions will not be used within 2 weeks. They will keep for about 3 months in the freezer.

INGRIDIENT

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

DIRECTION

Step: 1

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

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 FACT

Per Serving: 29 calories; protein 0.5g; carbohydrates 2.6g; fat 2g; sodium 28.9mg.

Getting stay in and make food your dinner instead of eat in the evening out is already a process in the best direction if you’re focusing on eating healthier. There’s no good way to know precisely what’s happen into the food you’re eating than by making it homemade Mastering the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, that is time to make your attention to the ever- important side dishes.

A side dish would easily make down of your health goals, as sweetness , sodium, fat, and calories would all get than high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that problem .

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