Sofrito Puerto Rican Cooking Base Recaito Food

PUERTO RICAN SOFRITO

Puerto Rican Sofrito image

Sofrito, also called Recaíto; is a staple to seasoning many Puerto Rican food dishes.

Provided by Kitchen De Lujo

Categories Sauce

Number Of Ingredients 10

Ingredients

1 yellow onion (roughly chopped)
1 red bell pepper (seeded & chopped)
1 green bell pepper (seeded & chopped)
1 garlic head
14 ají dulce (seeded & chopped)
10 leaves culantro
1 tbsp salt
1 tbsp black pepper
1 tbsp oregano (ground)
1/3 cup olive oil (extra virgin )

Steps:

Start off by roughly chopping the yellow onion. Continue doing the same and removing the seeds from the red bell pepper, green bell pepper, and the ají dulces.
Place the chopped ingredients into a food large sized food processor or blender.
Break apart the garlic head into cloves and peel away the outer papery skin. Place the garlic cloves and culantro leaves into the food processor or blender.
Add a tbsp of salt, black pepper, and oregano. Lastly, add the 1/3 cup of olive oil and blend everything together.

SOFRITO- PUERTO RICAN COOKING BASE (RECAITO)

Sofrito- Puerto Rican cooking base (Recaito) image

Sofrito is a general term for a Latin cooking base. It is used in Italian and Spanish cuisines, and across Latin America and the Caribbean and beyond to add delicious flavor to soups, meat, braises, and more. It is a puree of peppers, onions, garlic, and herbs. In nearly any recipe where you might start by chopping these...

Provided by Margaret G

Categories Other Sauces

Time 1h

Number Of Ingredients 6

Ingredients

2 large cubanelle or medium green bell peppers
half lb aji dulce or multicolored mini sweet peppers
2 medium white onions
1 c garlic cloves, peeled
1 bunch cilantro, fresh
1 bunch recao (spiny cilantro/culantro). use another bunch of cilantro if you cannot find this.

Steps:

1. Wash and chop all ingredients into rough chunks. No need to remove the cilantro stems, as they are tender and flavorful.
2. Using a food processor (a blender is not recommended), process sofrito, in batches if necessary, until finely incorporated, but not liquified.
3. Using dedicated ice cube trays (don't use the trays for ice cubes after using for sofrito or your drink will taste BAD!), freeze sofrito in cubes, then, if desired, transfer to freezer bags for long term storage. Each cube is about a tablespoon, but measuring is not super important. Flavor is good, give or take a little! Fresh sofrito lasts about a week in the fridge. Just pop a cube or two or 3 into your saute pan to start your cooking, or thaw and stuff under chicken skin before roasting. The possibilities are endless!
4. I have two other Puerto Rican recipes that feature sofrito- Sopa de Salchichon ("salami soup") and the official dish of Puerto Rico, Arroz con Gandules ("Rice with pigeon peas").

PUERTO RICAN SOFRITO (RECAITO)

Puerto Rican Sofrito (Recaito) image

In Puerto Rico, recaito is used as the base seasoning sauce often known as sofrito. Here is a recipe for recaito aka Puerto Rican sofrito.

Provided by Hector Rodriguez

Categories Seasonings

Time 15m

Yield 10

Number Of Ingredients 5

Ingredients

2 medium green bell or Cubanelle peppers (seeds removed)
2 medium onions (peeled)
1 head of garlic (peeled)
1 bunch culantro leaves
6 ajies dulces (small sweet chile peppers)

Steps:

Gather the ingredients.
Chop and blend all the ingredients in a food processor or blender .
Use in your favorite soup, stew, bean, or rice dish, and enjoy.

Nutrition Facts : Calories 19 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 1 g, Fat 0 g, ServingSize 1 quart (Serves 8 to 10), UnsaturatedFat 0 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.

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PUERTO RICAN SOFRITO- AUTHENTIC CULANTRO COOKING BASE

Web Jul 16, 2020 In a food processor (or blender) add the olives, capers, onion, and garlic cloves. Pulse the ingredients together 10 times, or until …
From senseandedibility.com
Ratings 83
Category Miscellany
Cuisine Puerto Rican
Total Time 20 mins

In a food processor (or blender) add the olives, capers, onion, and garlic cloves.Pulse the ingredients together 10 times, or until coarsely chopped. Scrape down the bowl of the food processor with a rubber spatula.
Pour out half of the pepper and onion mixture into a clean bowl. Add the culantro and cilantro leaves to the food processor and pulse until the leaves are broken down- this can be done in stages if necessary.
Return the pepper and onion that you reserved back to the food processor and pulse until the sofrito is semi-smooth (the consistency of chunky applesauce).

Sofrito Puerto Rican Cooking Base Recaito Food

PUERTO RICAN SOFRITO

Sofrito, also called Recaíto; is a staple to seasoning many Puerto Rican food dishes.

SOFRITO- PUERTO RICAN COOKING BASE (RECAITO)

PUERTO RICAN SOFRITO (RECAITO)

In Puerto Rico, recaito is used as the base seasoning sauce often known as sofrito. Here is a recipe for recaito aka Puerto Rican sofrito.

SOFRITO

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