Sofrito Puerto Rican Cooking Base Recaito Recipes

Steps:

• In a large food processor or blender, blend the peppers and garlic until smooth.
• Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.

Steps:

• 1. Wash and chop all ingredients into rough chunks. No need to remove the cilantro stems, as they are tender and flavorful.
• 2. Using a food processor (a blender is not recommended), process sofrito, in batches if necessary, until finely incorporated, but not liquified.
• 3. Using dedicated ice cube trays (don't use the trays for ice cubes after using for sofrito or your drink will taste BAD!), freeze sofrito in cubes, then, if desired, transfer to freezer bags for long term storage. Each cube is about a tablespoon, but measuring is not super important. Flavor is good, give or take a little! Fresh sofrito lasts about a week in the fridge. Just pop a cube or two or 3 into your saute pan to start your cooking, or thaw and stuff under chicken skin before roasting. The possibilities are endless!
• 4. I have two other Puerto Rican recipes that feature sofrito- Sopa de Salchichon ("salami soup") and the official dish of Puerto Rico, Arroz con Gandules ("Rice with pigeon peas").

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
• Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
• Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
• Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

Steps:

• Separate and peel garlic cloves. Place garlic and remaining ingredients in a food processor; cover and process until finely chopped. , Use immediately or refrigerate for up to 1 week. May also be frozen in small portions in resealable freezer bags for up to 1 month.