Sofrito is a base for most Puerto Rican dishes. Growing up, my family added it to beans, rice, omelets, soups and stews. As an adult, experimenting with vegan/vegetarian cooking, I realized Sofrito can be added to anything to make it taste that much better! The smell alone takes me back to my childhood. Below I have a simpler, everyday version. Meaning, some versions add culantro, recao and ajies dulces peppers. Those ingredients are not so easy to find, and are often optional additions, unless you live near a Spanish market. I promise the version below is just as good!
Note: This recipe is better than store bought Sofrito, I see in store shelves now-a-day. Something is definitely missing in those jars. It’s probably a little love!
- ¼ Cup Water, or more to get it blending
- 1 medium Spanish Onion, roughly chopped
- 1 Green & Red Peppers (or 2 of the same), roughly chopped
- 1 Garlic Bulb (approximately 6-8 cloves), peeled & roughly chopped
- 1 Cilantro Bunch
Note: The color will vary but the flavor won’t change! Sometimes it’s red or green. Depends on your peppers.
- Add all ingredients to the blender, slowing adding water as needed.
- Store in a mason jar for up to 2 or 3 weeks.
********VIDEO ON HOW TO MAKE SOFRITO!*********