Name: Authentic Puerto Rican Sofrito
Prep time: 45 min
Cook time: 45 min
Yield: 64
Ingredients: Green bell pepper - 1 large; Red bell pepper - 1 large; Olive oil - 2 teaspoons; Sweet chile peppers (ajicitos dulces), seeded - 10; Yellow onion, quartered - 1 large; Scallions, trimmed - 1 bunch; Plum tomatoes, seeded - 2; Garlic, peeled and trimmed - 25 cloves; Fresh cilantro, ends trimmed - 2 bunches; Culantro - 2 bunches; Pimento-stuffed green olives - ¼ cup; Leaves Caribbean wild oregano (oregano brujo) - 5 large; Capers - 2 tablespoons; Olive oil, or more as needed - ½ cup; Water - ¼ cup

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Authentic Puerto Rican Sofrito

1. Green bell pepper - 1 large

2. Red bell pepper - 1 large

3. Olive oil - 2 teaspoons

4. Sweet chile peppers (ajicitos dulces), seeded - 10

5. Yellow onion, quartered - 1 large

6. Scallions, trimmed - 1 bunch

7. Plum tomatoes, seeded - 2

8. Garlic, peeled and trimmed - 25 cloves

9. Fresh cilantro, ends trimmed - 2 bunches

10. Culantro - 2 bunches

11. Pimento-stuffed green olives - ¼ cup

12. Leaves Caribbean wild oregano (oregano brujo) - 5 large

13. Capers - 2 tablespoons

14. Olive oil, or more as needed - ½ cup

15. Water - ¼ cup

How to cook deliciously - Authentic Puerto Rican Sofrito

1. Stage

Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

2. Stage

Cut green bell pepper and red bell pepper in half from top to bottom; remove stems, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.

3. Stage

Roast under the preheated broiler until skin on 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.

4. Stage

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.

5. Stage

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.