Sofrito A Base For Many Dishes Recipes

SOFRITO

Sofrito image

Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.

Provided by FIVEBRIGS

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 80

Number Of Ingredients 10

Ingredients

2 green bell peppers, seeded and chopped
1 red bell peppers, seeded and chopped
10 ajies dulces peppers, tops removed
3 medium tomatoes, chopped
4 onions, cut into large chunks
3 medium heads garlic, peeled
25 cilantro stems (with leaves)
25 recao stems (with leaves)
1 tablespoon salt
1 tablespoon black pepper

Steps:

In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.

Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 89 mg, Sugar 0.8 g

SOFRITO

Sofrito image

Sofrito - a blend of garlic, onions, peppers and recao (culantro) - is the backbone of Puerto Rican flavor. Also referred to as recaito, it's typically sautéed in oil as the foundation for sauces, braises, beans, stews and rice dishes. It's also adaptable, and can yield a lighter, more verdant flavor if sautéed for 2 to 3 minutes, and a richer flavor if sautéed for 7 to 10 minutes and combined with tomato sauce. This recipe yields about 3 cups, which is probably more than you'll use for any recipe, but it keeps well. My grandmother often kept sofrito in the freezer stored in a repurposed plastic margarine container, or frozen into cubes and saved in plastic zip-top bags. If kept in the refrigerator, it's best if used within a week, but can be frozen for up to six months. You can also put it into a pan with hot oil straight from the freezer, though it may sputter a smidge.

Provided by Von Diaz

Categories condiments

Time 5m

Yield About 2 1/4 cups

Number Of Ingredients 6

Ingredients

1 medium red bell pepper, seeded and cut into quarters
3 ají dulce or amarillo peppers (or mini bell peppers), seeded and coarsely chopped (see Notes)
6 large garlic cloves
1 large yellow onion, coarsely chopped
6 fresh culantro leaves and tender stems, coarsely chopped (see Notes)
6 fresh cilantro stems, coarsely chopped

Steps:

In a large food processor or blender, blend the peppers and garlic until smooth.
Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.

SOFRITO

Sofrito image

Is a traditional base to many latin-style dishes. The building block mixture of annatto, onion, garlic, peppers, and cilantro adds a wonderful flavor and depth to almost any meal. This freezes well and can be used throughout the year.Can be put into ice cube trays then removed when frozen and place in freezer bags.

Provided by Rita1652

Categories Onions

Time 30m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons annatto oil (see recipe #109238) or 2 tablespoons olive oil
3 cups finely chopped onions
3 cups finely chopped red bell peppers or 3 cups green bell peppers (use a combination)
1 jalapeno, chopped (optional)
5 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lime

Steps:

Heat Annatto Oil in a large heavy bottom skillet over medium-high heat.
Add onion; sauté 1 minute.
Add bell peppers, jalapeno, garlic and paste.
Cook 10 minutes; stir frequently. Stir in rest of ingredients.
Jar or freeze if not using now.

Nutrition Facts : Calories 51.4, Fat 2.4, SaturatedFat 0.3, Sodium 61.6, Carbohydrate 7.6, Fiber 1.6, Sugar 3.5, Protein 0.9

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