PUERTO RICAN SOFRITO
Recipe for how to make Puerto Rican sofrito which is used as the flavor base in Puerto Rican cuisine.
Provided by www.kitchengidget.com
Categories Sauces & Condiments
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 11 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 tablespoons, Sodium 1 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SOFRITO
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
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
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- Habanero Pepper. While Habanero pepper appears to be a lot spicier than Aji pepper, the two ingredients are interchangeable. Apart from sharing almost the same appearance, both foods are also quite similar in terms of flavor, which is unique, smokey, and citrus-like.
- Scotch Bonnet Pepper. The Scotch Bonnet pepper is closely related to the Habanero pepper, which explains why it makes another good Aji pepper substitute.
- Serrano Pepper. Serrano pepper is the best heat substitute for Aji Amarillo, even though it might be a tick under Aji, with a SHU in the range of 10,000 to 23,000.
- Manzano Chile. Manzano Chile, also known as apple chili, has a good eating level of heat – from 12,000 to 30,000 SHU. Surprisingly, this pepper tastes quite sweet for the heat it holds.
- Frozen or Dried Aji Pepper. Frozen or fried Aji pepper also works if you just break the rule of eating everything fresh sometimes. More importantly, they can be found at any grocery store.
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