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Sofrito Boricua

Use 1-2 Tablespoons per recipe

Adjust to your taste buds

Ingredients

1 Large Container of

Peeled Garlic Cloves

2 Bundles of Cilantro

2 Bundles of

Culantro (aka-

coriander)

1 Small bag of

Onions, peeled and

roughly chopped

3 Green Bell Peppers,

seeded and roughly

chopped

3 Red Bell Peppers,

seeded and roughly

chopped

1 Package of Aji

Dulces (aka-

Cachucha)

Olive Oil as needed- 1

Tbsp at a time

Instructions

  1.  Roughly chop the bell peppers and onions. Be sure to seed the peppers. Then set them aside in a large bowl.
  2. In a blender or food processor add a handful of veggies at a time along with 1 tablespoon of oil. Blend as smooth as possible.
  3. Transfer the blended vegetables into a large pot or bowl.
  4. Repeat the process: add a handful of each item and 1 tablespoon of oil and blend until smooth. Then transfer to the large pot or bowl. 
  5. Once all of the veggies are blended and transferred to your pot or large bowl, stir until well combined. 
  6. Store some in the refrigerator in an airtight container for immediate availability for use. 
  7. Store the rest of this amazing mixture in a freezer bag for future use. I double bag these as it can leak through when defrosting.

Tips / Suggestions

  • If you enjoy spice you can get the hot cachucha. 
  • You can choose to use avocado oil or coconut oil as well. 
  • You can use the ice cube trays to freeze sofrito for immediate use. 
  • You do not have to use an entire tablespoon of oil. The oil adds moisture and also helps with preservation.
  • All of the vegetables can be found in a bodega (Latino Supermarket).

Preparation

Keto With Lee

Sofrito Boricua