puerto rican sofrito
(1 RATING)
This can be made with or without tomato sauce. Depending on the size of your jars this recipe will make 1-3 jars.
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prep time
15 Min
cook time
method
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yield
Ingredients
- 1 large green bell peppers
- 1 bunch cilantro, fresh
- 1 tablespoon capers
- 1/2 cup green olives with pimentos
- 1/4 cup white wine vinegar
- 1 large yellow onions
- 1 jar small jar roasted red peppers
- 12 - banana peppers
- 6 sprigs recao (eryngium) hard to find may be left out.
- 2 teaspoons salt
- 1 tablespoon black pepper
- 1/2 cup olive oil, extra virgin
- 1 tablespoon crushed oregano
How To Make puerto rican sofrito
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Step 1wash peel and seed and coarsely chop everything put everything in the blender and puree.
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Step 2Store in jars and freeze or refrigerate for 1 week and then freeze. May also be frozen in ice cube trays for perfect portions and stored in double layered freezer bags.2 TBSP per recipe is what is normally used or in this case 1-2 cubes.
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Step 3Does not need to be cooked and holds the flavor better if not cooked before freezing
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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