Viva Sofrito!!!

Sofrito is the basic foundation of most Latin Caribbean dishes and more! I use this for all my soups, stews, meats and fillings for various dishes!

Sofrito is a versatile, aromatic puree of peppers, onions, garlic, tomatoes, and cilantro.

2- 3 medium green peppers seeded

1 -2 red sweet peppers, seeds removed

3 medium onions, peeled and diced

1 large head of garlic peeled

1 bunch cilantro leaves

1/2 bunch of parsley leaves

Olive oil

Optional ingredients if they are available in your area:

50 culantro leaves

1 lb. of ajies dulce peppers (also named sweet habanero or capsicum chinense, it is a small light green pepper that turns red.)

Culantro leaves

ajies dulce

Yields: about 1 to 1 1/2 quarts

Once the ingredients are chopped begin to add them into the food processor or blender. I like to add the ingredients in small batches to make the consistency a little better. I also like to add a little bit of olive oil to the mixture. This adds a smoothness a little bit of flavor.

When the mixture is complete you can take ice cube trays and put the sofrito into each section then freeze. Once frozen the cubes can be removed and placed into freezer bags for easier storage and usage. When using for a recipe you just grab one or two cubes.

Once you have this made you can move onto the next step!