This sofrito recipe is so easy to make and is the perfect accompaniment to rice, beans, veggies, or meat to enhance the flavor.
Servings: 6cups
Prep Time: 10 minutesminutes
Cook Time: 0 minutesminutes
Ingredients
2seeded and roughly cut red bell peppers
2seeded and roughly cut green bell peppers
1small peeled and roughly cut yellow onion
6 to 8garlic cloves
1bunch fresh cilantro
15-20culantro leaves
2tablespoonsred wine vinegar
½cupolive oil
Sea salt and pepper to taste
Instructions
Place the peppers, onions, garlic, cilantro, cilantro, and red wine vinegar into a blender and blend on medium speed while drizzling in the olive oil until it is smooth and blended.
Store in small plastic containers in the fridge or freezer and pull out as needed.
Notes
How to Store: Place it in small containers with lids in the refrigerator for up to 5 days.How to Freeze: Place in small containers with lids into the freezer for up to 3 months. Simply pull out as much as needed. Thaw for 1 day in the refrigerator before using.Sofrito is great to freeze in silicon molds for the freezer, where you can pop it out like ice cubes and use them where needed.Make Ahead: Similar to soup, sofrito will improve with time as it will allow flavors to infuse. With that being said, you can make sofrito up to 3 days before ready to use.I cannot stress this enough, sofrito ingredients will depend on who is making it and the flavor profile that is desired.You may need more oil when blending to ensure it blends smoothly and is not too chunky.