Authentic Puerto Rican Sofrito

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 Puerto Rican 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.

• Preparation Time: 45 mins
• Cooking Time: 5 mins
• Total Time: 50 mins
• Calories: 29 Calories

Ingredients

• ¼ cup water
• 2 teaspoons olive oil
• 2 tablespoons capers
• ¼ cup pimento-stuffed green olives
• 1 large red bell pepper
• 1 large green bell pepper
• ½ cup olive oil, or more as needed
• 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
• 5 large leaves Caribbean wild oregano (oregano brujo)

Recipe Instructions

Step 1

Set the 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 stems, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.

Step 3

Roast under the preheated broiler until skin on 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.