Sofrito Substitute Recipes

PUERTO RICAN SOFRITO

Steps:

• Remove stems and seeds from bell peppers. Cut into quarters.
• Peel the onion and cut into quarters.
• Remove stems and seeds from aji dulce.
• Blend all the ingredients in a food processor or blender until finely minced.
• Store in airtight container in refrigerator if using within a few weeks.
• Or, freeze in small portions (about 1-2 heaping tablespoons) for later use. Ice cube trays work well for this. After frozen, store sofrito cubes in an airtight freezer bag and use as needed. No need to thaw before cooking.

EASY SOFRITO

Steps:

• Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped.
• With the motor running, add the remaining ingredients one at a time and process until smooth.
• The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
• *If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 ½ bunches.

AUTHENTIC PUERTO RICAN SOFRITO

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
• Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
• Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
• Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

SOFRITO

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.

SOFRITO SAUCE

Steps:

• Combine all ingredients in electric blender; process until smooth.
• Cover and chill (or freeze up to 1 month).
• Yield: 2/3 cup.

BASIC SOFRITO

Steps:

• Heat the oil in a medium skillet over medium heat. Add the scallions, onions and tomato. Cook until the onions are soft and golden and the tomatoes have broken down, about 10 minutes, stirring often. Add cilantro, and salt and pepper.
• Transfer to a bowl. Use warm or at room temperature.

SOFRITO

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.