Sofrito Puerto Ricandominican 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

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

DOMINICAN SOFRITO (SAZóN)

Dominican Sofrito (Sazón) image

This sofrito recipe is inspired by ingredients commonly found in the Dominican sofrito, which is also called sazón in that country.

Provided by Hector Rodriguez

Categories Condiment Sauce

Time 15m

Number Of Ingredients 9

Ingredients

2 red onions (peeled and diced)
2 large green bell pepper (seeds removed and diced)
1 head of garlic (cloves peeled and minced)
1 jar (4 ounces) diced pimentos (drained)
1 can (8 ounces) tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon apple cider vinegar
1 tablespoon ground annatto (aka achiote)

Steps:

Gather the ingredients.
Chop and blend all ingredients in a food processor or blender until finely chopped.
Place mixture in a glass jar with a tight lid. Refrigerate up to one week.

Nutrition Facts : Calories 10 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 42 mg, Sugar 1 g, Fat 0 g, ServingSize 1 quart (64 tbsp servings), UnsaturatedFat 0 g

AUTHENTIC PUERTO RICAN SOFRITO

Authentic Puerto Rican Sofrito image

Sofrito is the secret to many Hispanic Caribbean recipes. It is a fragrant aromatic puree of peppers, onions, garlic, herbs, and olive oil. The magic herb in this fragrant mixture is cilantro. My family's recipe produces a sofrito that is very flavorful, complex and oh-so-delicious! Use it in soups and stews as well as in rice dishes. Freeze whatever portions will not be used within 2 weeks. They will keep for about 3 months in the freezer.

Provided by MKCortes (Latin Goddess)

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 1h5m

Yield 64

Number Of Ingredients 15

Ingredients

1 large green bell pepper
1 large red bell pepper
2 teaspoons olive oil
10 sweet chile peppers (ajicitos dulces), seeded
1 large yellow onion, quartered
1 bunch scallions, trimmed
2 plum tomatoes, seeded
25 cloves garlic, peeled and trimmed
2 bunches fresh cilantro, ends trimmed
2 bunches culantro
¼ cup pimento-stuffed green olives
5 large leaves Caribbean wild oregano (oregano brujo)
2 tablespoons capers
½ cup olive oil, or more as needed
¼ cup water

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.

Nutrition Facts : Calories 28.6 calories, Carbohydrate 2.6 g, Fat 2 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 28.9 mg, Sugar 0.9 g