Puerto Rican Sofrito Recipe
This Puerto Rican sofrito with tomatoes, garlic, onion, peppers and cilantro adds a punch to so many different kinds of dishes. It yields 2 cups.
Equipment
- Blender or Food Processor
Ingredients
- 1 bunch cilantro
- 1 large heirloom tomato roughly diced
- 1 medium yellow onion roughly chopped
- 7-10 cloves fresh garlic husks removed
- 1 medium green bell pepper roughly chopped
- 1 medium purple bell pepper roughly chopped
- 1 medium Anaheim pepper roughly chopped
- 2 medium Cubanelle peppers roughly chopped
- 1 Serrano pepper optional
Instructions
- Wash all of your vegetables. Remove all the seeds from your peppers and roughly chop. This helps the blender process the vegetables smoothly. Set aside.
- In a blender or food processor, add in your cilantro and tomatoes. Blitz until pureed. Add in your onion, garlic and bell peppers. Blitz. Add in your Anaheim, Cubanelle and Serrano. Blitz.
- Can be used immediately, held in the refrigerator for 3 days, or placed in an ice cube tray and frozen for 6 months.
Notes
If you consider yourself a person who doesn’t like the flavor of cilantro. I beg you, just try the recipe with cilantro first. I’m willing to put money on you not even tasting it once it’s combined with all of the other flavors. And remember, sofrito is cooked down with whatever dish you’re making. This is not the raw one-two punch of cilantro that most of you associate with the “soapy” flavor.
If you can’t find an heirloom tomato, just use really ripe Roma, Beefsteak or any other standard red tomato.
Nutrition
Serving: 4tablespoonsCalories: 23kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 30mgPotassium: 149mgFiber: 1gSugar: 2gVitamin A: 785IUVitamin C: 37mgCalcium: 13mgIron: 0.3mg
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