SOFRITO- a fragrant blend of herbs and spices used throughout the Caribbean, especially Puerto Rico, Cuba and the Dominican Republic. It’s used to season countless dishes of stews, beans, rice, and occasionally meat. In most cases, it is the foundation upon which the rest of the recipe is built.

Contributors Name: Marisol Ramos-Cummings
Contributors Comments: This is my basic Sofrito guide. I often tweek it with more or less garlic or ajices dulces and it works great everytime. The best part is that it freezes nicely in 1/2 cup portions in baggies.
Ingredients: 2 medium Spanish onions (about 12 ounces), cut into large chunks 3 to 4 Italian frying peppers or Cubanelle peppers, cored, seeded and cut into large chunks 16 to 20 cloves garlic, peeled 1 large bunch cilantro, washed 7 to 10 ajices dulces (little sweet peppers that look similar to the fiery hot Scotch bonnet or habanero peppers, only smaller. They have a wonderful fresh herbal flavor, almost like cilantro, but only a tiny bit of heat. 1 bunch culantro (Culantro is an herb with broad, round-tipped leaves. Its flavor is similar to cilantro, but much more intense) 3 to 4 ripe plum tomatoes (about 1 pound), cored and cut into chunks 1 large red bell pepper, cored, seeded and cut into large chunks
Directions: Chop the onion and Cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients 1 at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
Cooking Time: Oven Temperature: Serves:
N/A N/A yields about 4 cups