Sofrito – Puerto Rican Green Gold


sofrito-tray_thumb.jpgSofrito is a mixture of peppers, onions, garlic and herbs that is used as a flavoring in many Puerto Rican rice, bean and meat dishes. I always keep a supply in my freezer. Sofrito recipes are like finger prints no two recipes are the same, this is how my family makes it.

Sofrito Recipe:

2 large green or red pepper – stemmed, seeded and chopped

24 Aji Dulce peppers stemmed, seeded and chopped or 2 Cubanelle peppers stemmed, seeded and chopped*

2 medium onions (large diced)

6 cloves garlic (peeled and crushed)

1 tsp. black pepper

1 tbsp. salt

1/2 tsp. dried oregano

1 cup fresh cilantro leaves

4 leaves culantro (optional)

1/2 cup vegetable oil or light olive oil

 Place all ingredients into a food processor and process for 10 seconds.  Save sofrito by freezing in ice-cube trays or plastic cups then placing them into large zip-lock freezer bag for future use. Sofrito is a great marinade for grilled meats and for seasoning bean dishes. I measure about 1/4 cup in each plastic cup.

sofrito2

*Aji Dulce Peppers are small peppers that resemble a Scotch Bonnet pepper but they are a sweet not hot. Cubanelle peppers are also known as Italian frying peppers.

Sofrito and Red Kidney Beans


sofrito tray

Sofrito is a blend of peppers, onions, garlic, spices and herbs used to flavor the food from Puerto Rico and many other Latin American countries. I always keep some in my freezer. When I make up a batch I freeze it in small pre-measured containers so it is ready to go when I am making rice and beans. I also use it to marinate meat.

This is the basic recipe I use to make my sofrito.

  • 2 large green peppers (coarsely diced)
  • 2 medium onions (coarsely diced)
  • 6 cloves garlic
  • 1 jalapeno pepper
  • 1 tsp. black pepper
  • 2 tsp. salt
  • 3 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1 tsp. dried cilantro
  • 1/2 cup vegetable oil or light olive oil

Place all ingredients in a food processor and puree for 10 seconds. Spoon 4 tablespoons  of mixture into small plastic cups or into hole of ice cube tray and freeze. After freezing I place the cups or cubes into a large freezer bag until ready to use.

To make Red Kidney Beans I use :

  • 1 plastic cup of sofrito or 1 cube from ice cube tray
  • 3 tbsp. vegetable oil
  • 2 – 15 oz. cans Red Kidney beans (do not drain liquid)
  • 1 – 8 oz. can tomato sauce

Place sofrito and oil into medium sized sauce pan over low heat until thawed. Then raise the heat to medium low and continue to cook for 3 minutes. Add beans and sauce to pan and simmer for 20 minutes. Serve over white rice.

Espero que disfrute de esta receta.

(Translation: I hope you enjoy this recipe.)