Puerto Rican Sofrito
- 2 medium Spanish onions, cut into large chunks (about 2 cups)
- 4 cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)
- 18 medium cloves garlic, peeled
- 1 large bunch cilantro, washed and roughly chopped (about 1 1/2 cups)
- 8 ajices dulces
- 4 leaves of culantro
- 4 ripe plum tomatoes, cored and cut into chunks (about 1 1/2 cups)
- 1 large red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups)
- Kosher salt (optional)
- Produce
- Cilantro (1 large bunch)
- Garlic (18 medium cloves)
- Plum tomatoes, cored and cut into chunks (about 1 1/2 cups), ripe (4)
- Red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups), large (1)
- Spanish onions, cut into large chunks (about 2 cups), medium (2)
- Cooking & Baking
- Cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups) (4)
- Kosher salt (1)
- Other
- 8 ajices dulces
- 4 leaves of culantro
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published April 25, 2012 (10 months ago).
48 people saved this recipe.
