Directions: |
Directions:Put items a little at a time into a blender or food processor. It will grind down into a green slurry. If necessary add just a little water to “help it along”.
When everything has been blended together, put into small freezer bags, or Tupperware containers. You can also use ice cube trays and freeze them into serving sizes. Once they’re frozen, remove them from the trays and place them into freezer bags or Tupperware containers. Freeze until needed. Use 1 tablespoon of sofrito for each serving that your dish makes. |
Personal
Notes: |
Personal
Notes: Genny is my mother-in-law. I'm married to her son, Eddie Santiago. About August of 2008, she came over to teach me how to make home-made sofrito. It's a basic seasoning used in many Puerto Rican dishes like: arroz con pollo, gandules, red beans and rice, stews, etc. As with most things, home-made is much better than store bought. I was very honored that she took the time to teach me how. As she showed me what to do, I wrote it down.
Generally, the traditional recipes are handed down from one generation to the next, but it's hardly ever written out in the form of a recipe. Most times it's passed down from mother to daughter in the kitchen. As the daughter grows up, mom shows her how to make all of the traditional "goodies" and fabulous recipes by cooking together and showing her how to do it. Since I'm a white, mostly German girl, I didn't have the benefit of learning how to cook Puerto Rican food when I was growing up. I have been fortunate during my adult life to have several Hispanic women in my life teach me a few of their tricks! While nothing may ever be as good as “Mom made it”, it can be pretty darn close, when “Mom” shows you how!
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This recipe for Genny's Homemade Sofrito is from