If you are pressed for time and you like home-cooked nutritious meals for your family, this recipe is a MUST. You can freeze the mixture or keep in the back of your fridge. Sofrito (aka Puerto Rican mirepoix) is used in Latin and Caribbean dishes to add flavor to rice, beans, stews, meats– just about anything!
This particular recipe is a variant of Puerto Rican style sofrito. I have found many other ways to use sofrito including in guacamole, moussaka, curry and Thai dishes. Here are several recipes using sofrito.
Yield: Enough for 2 months of cooking
- 1 large or two medium yellow onions*
- 2 large bell peppers*
- 1-2 heads of garlic*
- 1 large bunch of cilantro*
- 1 bunch of recao (aka culantro or long coriander leaves) (if you can’t find, use more cilantro)
- Two handfuls (12-15) of aji dulce (be careful not to use the identical but SPICY ajis– unless, of course you’re into super-spice) (if you can’t find use more bell pepper)
- ¼ cup of olive oil and/or water enough to blend*
Peel and slice the onion
Remove stems of peppers and cut into small chunks
Thoroughly rinse the cilantro & recao and trim stems
Place ingredients, one at a time, into blender or large food processor and blend. Alternate adding amounts of liquid and ingredients and stir when needed to ensure well blended… Store in glass jar with lid and freeze remainder for use later. My mother freezes the sofrito in ice-cube trays and uses 2-3 cubes as needed.
Note: Use lemon essential oil to remove the strong smell from your blender or other cooking tools (including your hands)– it works wonders…
Try these recipes using sofrito.