This is the basis I developed and have been using for years in all of my Latin bean, stew, soup, or rice recipes because it has been difficult for me to locate the actual ingredients for traditional sofrito from Puerto Rico while living in the United States. I always freeze the remainder and keep a small bowl of it in the refrigerator. Enjoy!
| Prep Time: | 40 mins |
| Total Time: | 40 mins |
| Servings: | 32 |
| Yield: | 4 cups |
Ingredients
- 2 large onions, chopped
- 3 heads garlic, cloves peeled and trimmed
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 bunch fresh cilantro, stems trimmed
- 2 tablespoons dried oregano leaves
- 1 tablespoon white vinegar
- 1 tablespoon ground cumin
- 1 teaspoon ground black pepper
- 1 pinch salt
Instructions
- Combine onions, garlic cloves, green bell pepper, red bell pepper, yellow bell pepper, cilantro, oregano, vinegar, cumin, black pepper, and salt in a food processor; process into a smooth paste.
- Substitute 2 Cubanelle peppers for the green bell pepper if desired.
- Substitute 1/4 cup fresh oregano leaves for the dried if desired.
Reviews
11.7.20 … https://www.allrecipes.com/recipe/256620/alexs-sofrito/ … This has more ingredients than my usual sofrito … https://www.allrecipes.com/personal-recipe/64763669/sofrito/ … but I was feelin’ a bit wild since I had some of that already in the freezer & the peppers had to go one way or another! First taste was awful. I considered tossing, but refrig’d & it’s now more than just better, it’s good. The noticeable oregano & cumin weren’t so noticeable anymore, but it’s good regardless. I reduced garlic to 3 cloves. I’ll add some in recipes if it turns out to be too little. Three just seemed breathtaking. 😀 Alex’s Sofrito by SANDRYLO
Great recipe, same as what I used to make but, I found a Korean market and was very much surprised to learn that they use recao in their food and so I drive 10 miles every month to get fresh recao and now my sofrito is almost genuine. I still need the ajises dulces and the puertorican pimiento verde, not to be found in California. A great alternative to ajises dulces are the small assorted sweet peppers.
First time making any type of Latino food. It was very tasty in my stew I made.
1.5.17 Sure, you can buy sofrito in the can, but there’s nothing better than freshly-made sofrito. It’s good not only in Puerto Rican cuisine, but is a staple in Cuban and Spanish food, as well. There’s some chopping involved in this recipe, but it has all the right ingredients and freezes beautifully…I use zip-lock bags.