Puerto Rico / Sauces & condiments
Puerto Rican Sofrito
Sofrito is a combination of ingredients used to give a distinctive flavor to many Puerto Rican dishes. It is mostly used when cooking legumes, rice dishes, soups and stews. The two main ingredients that give sofrito its characteristic flavor are: recao (also known as culantro) and ají dulce. Ají dulce may be substituted for bell peppers. Sofrito is also traditionally made with salted pork, cured ham, and lard. When pork is used the sofrito is cooked before storing. The following recipe has no pork and therefore it is not cooked before storing. This allows for a quicker preparation and also makes it vegetarian friendly.
Ingredients
- recao leaves, 生の葉を刻む。レカオとも呼ぶ5 stem
- cilantro, 生。刻む1 bunch
- plum tomatoes, 種を除いて刻む3
- garlic1 head
- onion, スペイン系の黄玉ねぎ。刻む2
- ají dulce, 種を除く15
- red bell pepper, 種を除く1
- cubanelle pepper, 種を除く3
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method
Grind the ingredients in a mortar and pestle or food processor, and store in the refrigerator. You can also pour into ice cube trays to store in the freezer—two or three frozen sofrito cubes can be used in recipes that serve 6 to 8 people that require sofrito.