Sofrito (Puerto Rican Seasoning)
Sofrito is the quintissential ingredient in many Puerto Rican households (along with other Latin/Caribbean cultures). This herbacious seasoning is used to season beef, add flair to rice dishes, and you might just find a grandma using it as a scrub because Latin grandmothers will always be doing the absolte MOST.
In Puerto Rico, Sofrito is often known or referred to as Recaito bevause of the use of “recao” aka culantro. In the Dominican Republic, sofrito may consist of vinegar for a brightness and annato for color. In Cuba, they may add red bell peppers for an added sweetness. Despite the country of origin, this seasoning is one that will elevate and brighten any dish that has a hopping spoonful and a half added. Some recipes that sofrito is essential in are picadillo, arroz con gandules, and arroz con pollo!
Now dust off your food processor and get to blending.
Sofrito aka Recaito (Puerto Rican Sofrito)
Time: 30 minutes
Yield: about 2 cup
INGREDIENTS
2 bunches recao or culantro, see notes
1 green bell pepper, deseeded
4 garlic cloves, smashed
1 yellow onion, quartered
DIRECTIONS
Begin by peeling your garlic, cutting your onion into quarters, and deseeding your bell pepper.
In a food processor, add the recao/culantro, bell pepper, garlic, and onion. Pulse until the mixture begins to gain some moisture.
Continue processing until the mixture is pureed.
Store in a jar (in the back of the refrigerator) or freeze in an ice cube tray and store in the freezer for easy usage year round!