Puerto Rican Sofrito
By
Leigh Crespo
@leigh4260
1
★★★★★ 1 vote5
Ingredients
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1 largegreen bell peppers
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1 bunchcilantro, fresh
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1 Tbspcapers
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1/2 cgreen olives with pimentos
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1/4 cwhite wine vinegar
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1 largeyellow onions
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1 jar(s)small jar roasted red peppers
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12banana peppers
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6 sprig(s)recao (eryngium) hard to find may be left out.
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2 tspsalt
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1 Tbspblack pepper
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1/2 colive oil, extra virgin
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1 Tbspcrushed oregano
How to Make Puerto Rican Sofrito
- wash peel and seed and coarsely chop everything
put everything in the blender and puree. - Store 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.
- Does not need to be cooked and holds the flavor better if not cooked before freezing