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Sofrito

This vibrant blend of herbs and peppers is essential for bold, home-cooked flavor.
Author: Kurvey Kraves

Ingredients

  • 1 green bell pepper deseeded and quartered
  • 1 red bell pepper deseeded and quartered
  • 1/2 lb garlic cloves
  • 1 cilantro bunch
  • 1 culantro bunch sub with parsely if culantro is unavailable
  • 4-6 aji dulce (sweet peppers) sub with cubanelle or california pepper
  • 1 tbsp dried oregano 1 tsp if using ground oregano
  • 2 tsp salt
  • juice of one large lime

Instructions

  • Blend all ingredients until you get a slightly chunky paste. 

Notes

  • Store:
    • Transfer the sofrito to an airtight jar or container. Store it in the refrigerator for up to a week, or freeze in small portions for long-term use. Ice cube trays work great for freezing and provide easy-to-use portions.

    • How to Use Sofrito:

      • Rice and Beans: Add a spoonful to your pot for rich, savory flavor.
      • Stews and Soups: Use as a base for hearty stews or soups.
      • Marinades: Rub onto meats or fish for a flavorful marinade.
      • Eggs and Vegetables: Stir a little into scrambled eggs or sautéed vegetables for an extra punch of flavor.