Sofrito or Recaito
IntroductionConsider this to be the staple for Puerto Rican dishes. It's used to flavor beans, stews, meats and more. Consider this to be the staple for Puerto Rican dishes. It's used to flavor beans, stews, meats and more.
Number of Servings: 25
2 large Spanish onions, cut into large chunks
10 to 15 cloves garlic, peeled
1 large bunch cilantro, washed
7 to 10 ajices dulces (see note below), optional
7 leaves of culantro (see note below), or another handful cilantro
1 large green bell pepper, cored, seeded and cut into large chunks
1 large roasted pimento, drained
2 tbs extra virgin light olive oil
Place all the ingredients in a blender or food processor and chop coarsely. Some people fill a jar and refrigerate, others freeze it in ice cube trays. Of course it keeps longer if you freeze it and the ice cube idea helps you to use just enough to flavor a pot of beans. If you refrigerate it's perfect for marinatingŁ meats. The sofrito will keep in the refrigerator for up to 3 days. Pantry Notes: Ajices Dulces, also known as ajicitos are tiny sweet peppers with a hint of heat. They range in color from light to medium green and yellow to red and orange. Do not mistake them for Scotch bonnet or Habanero chilies (which they look like)--those two pack a wallop when it comes to heat. If you can find ajicitos in your market, add them to sofrito. If not, up the cilantro and add a pinch of cayenne pepper. Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro times ten. It is a nice, not essential addition to sofrito.