Puerto Rican Sofrito
- 3 garlic heads
- 2 medium-size onions
- 1 green bell pepper, seedless
- 1 large-size tomato
- 1 tsp oregano leaves
- 12 small sweet peppers, seedless (ajies dulces)
- 15 to 20 cilantrillo & cilantro leaves
- 15 to 20 recho leaves
- 10 to 15 olives (pitted)
- 1 tbsp capers
- 1 tsp ground pepper
1. Wash cilantro and recao leaves thoroughly.
2. Peel garlic and onions, and remove seeds from peppers.
3. In a blender or food processor, mix all ingredients to a coarse puree. Store in an ice-cube tray and freeze. Use one or two cubes when cooking soups, stews, and/or seasoning meats.
The olives and capers can be substituted for alcaparrado which has the olives stuffed with red peppers and capers. Add some of the liquid to the mixture.
If you are using a blender, probably you need to add water. Instead of water, blend one or two tomatoes, some of the liquid of the capers and olives to obtain a more flavorful sofrito.
For most people in Puerto Rico, cilantro is interchangeable for recao. However, in some farmer's markets recao goes by the name of Thai Culantro.
Homestyle Puerto Rican Cooking:
Traditional Recipes with a Modern Touch
- by Erisbelia Garriga, PhD
- Sabrosuras Boricuras (https://sabrosurasboricuas.com)
- Hardcover; 159 pages
- ISBN-10: 0976208806
- ISBN-13: 978-0976208808
- Recipe reprinted by permission.
- Cookbook Profile Archive
This page created July 2009