puerto rican sofrito

(1 rating)
Recipe by
Leigh Crespo
dallas, TX

This can be made with or without tomato sauce. Depending on the size of your jars this recipe will make 1-3 jars.

(1 rating)
prep time 15 Min

Ingredients For puerto rican sofrito

  • 1 lg
    green bell peppers
  • 1 bunch
    cilantro, fresh
  • 1 Tbsp
    capers
  • 1/2 c
    green olives with pimentos
  • 1/4 c
    white wine vinegar
  • 1 lg
    yellow onions
  • 1 jar
    small jar roasted red peppers
  • 12
    banana peppers
  • 6 sprig
    recao (eryngium) hard to find may be left out.
  • 2 tsp
    salt
  • 1 Tbsp
    black pepper
  • 1/2 c
    olive oil, extra virgin
  • 1 Tbsp
    crushed oregano

How To Make puerto rican sofrito

  • 1
    wash peel and seed and coarsely chop everything put everything in the blender and puree.
  • 2
    Store in jars and freeze or refrigerate for 1 week and then freeze. May also be frozen in ice cube trays for perfect portions and stored in double layered freezer bags.2 TBSP per recipe is what is normally used or in this case 1-2 cubes.
  • 3
    Does not need to be cooked and holds the flavor better if not cooked before freezing

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