A staple of PuertoRican cooking. Here’s the recipe that I shared in my post “Instant Pot: Arroz con Pollo”.
If you do not know what sofrito is, it is the base for everything Puerto Rico in stews and honestly, anything you are doing that requires a big amount of liquid. I have used a lot of different recipes, but the main one I use if from Boricua.com. I have also seen this one from Kitchen Gidget. I did see one online, honestly do not remember where, but it added tomatoes. I know that every Spanish speaking/Latino country has its own version for sofrito and most of them add tomatoes, but the ones from PR do not.
Here’s how I did my sofrito:
- 3 green bell peppers
- 1 red bell pepper
- 1 huge bunch of cilantro (the only way I eat cilantro)
- 1 head of garlic
- Salt and Pepper
- Mexican Oregano
I essentially added all of the ingredients to the food processor and gave it a whirl. Most of the step by step and details you can check out their recipes. This is not SUPER traditional because I cannot finds the “Ají” or the culantro. At least not super accesible like today when I realized I had NO sofrito and had to make one from scratch.
After you blend everything in your food processor/blender it will look like this:
When it all said and done, I am putting the sofrito in some silicone ice cube trays. I got these in amazon. When I scoop everything in there I might add just a touch of Extra virgin olive oil so that I always have sofrito ready to go in the freezer.
Where you can use sofrito:
- Any stew
- Rice with ____ (beans, chicken, etc)
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2 responses to “Homemade Sofrito”
[…] 1 tablespoon (cube) of sofrito […]
[…] Most of the ingredients are in your pantry, the only things you would get would be the fideos (in your international/Hispanic food aisle). Sazon, which I buy from amazon (its cheaper), and sofrito, which you can make your own (recipe here) […]