Sofrito is the secret herb base in many Latin Caribbean dishes and it’s so easy to make. It’s a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic that is used as a base for many Latin dishes such as rice and beans, empanadas, soups and stews. IT IS NOT MEANT TO BE EATEN ON ITS OWN!
8-10 green peppers
2 red peppers
2 whole heads garlic (cleaned and cut in half)
1 bag yellow onions
1 bunch cilantro
1 half bunch recaito (or 1 jar Goya recaito)
1/2 pound small sweet peppers
1 tsp good quality olive oil
Clean and chop all of the above ingredients into small pieces. In a blender, drizzle a small amount of olive oil and add a handful of the peppers, onions, garlic, etc. and puree.
Continue to puree until all ingredients are combined, pouring as you go into a bowl and mix.
Store half in refrigerator and half in freezer.
Frozen Sofrito can be kept for 2-4 months and refrigerated can be kept for 1 month.