Puerto Rican Sofrito From Scratch

Onions, peppers, garlic, and fresh herbs are combined in the food processor for a powerfully flavorful Puerto Rican sofrito you can use in an array of savory dishes like yellow rice or chicken and potato stew.

Portions 4

Difficulté Moyen

Ingrédients

2 medium Spanish onions , cut into large chunks (about 2 cups)
4 cubanelle peppers , stemmed, seeded, and cut into large chunks (about 2 cups)
1 large red bell pepper , cored, seeded, and roughly chopped (about 1 1/2 cups)
4 medium ripe plum tomatoes , cored and cut into chunks (about 1 1/2 cups)
1 large bunch cilantro , washed and roughly chopped (about 1 1/2 cups)
18 medium cloves garlic , peeled
8 ajices dulces , stemmed (see notes)
4 leaves of culantro (see notes)
Kosher salt

Instructions

1

Place onions and cubanelle peppers in workbowl of a food processor fitted with a steel blade. Pulse until coarsely chopped.
2

With the motor running, add the remaining ingredients one at a time through the feed tube and process until smooth. Season to taste with salt. Transfer to container and store in refrigerator for up to three days, or freeze.
3

If you can&
4

Sofrito can be frozen up to 3 months.