1 pimiento (Cubanelle) or substitute with green bell pepper
1 red bell pepper or 1sm jar roasted red peppers
1 medium head of garlic (2
tbsp. minced garlic)
1 bunch of cilantro
12 ajíes dulces (hard
to find and may skip)
6 leaves of recao - (Eryngium) (hard to find/skip)
¼ cup Spanish olives, pitted
1 tbsp capers
2 tsps salt
1 tbsp crushed orégano
½ cup olive oil
peel, seed and coarsley chop everything. Put in a blender and pureé. Store
in a glass jar covered in the refrigerator for later use. Freeze it in ice-cube
trays and dump the frozen cubes in a freezer bag. This will be fried in achiote
oil or tocino as the first step in recipes. This recipe makes about 2 large ice-cube
trays. Use about 3 cubes for rice or soup that will serve a family.
you've made this easy recipe you will never go back to store bough sofrito. The
aroma is simply intoxicating. . . .
peppers are the typical pepper used in the island - it is a sweet Italian pepper
and not easily found everywhere. The word sofrito comes from Italian immigrants
to Puerto Rico - it means the same thing except their sofrito uses a few different
ingredients and they don't use it as often as we do.