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Puerto Rican Sofrito Recipe

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This recipe for Puerto Rican Sofrito, by , is from Martha's Cookbook with All My Love to my Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Martha Marzigliano

Category:
Category:

Ingredients:  
Ingredients:  
INGREDIENTS:

2 medium Spanish onions, cut into large chunks (about 2 cups)
1 green peppers stemmed, seeded, and cut into large chunks (about 2 cups)
1 large red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups)
18 medium cloves garlic, peeled
1 large bunch cilantro, washed and roughly chopped (about 1 1/2 cups)
8 ajices dulces (see note)
3 tsp oregano (couple of fresh oregano leaves)
Kosher salt (optional)
Black pepper (Optional)

Directions:
Directions:
Place onions and peppers in work bowl of a food processor fitted with a steel blade. Pulse until coarsely chopped.

With the motor running, add the remaining ingredients one at a time through the feed tube and process until smooth. Season to taste with salt. Transfer to container and store in refrigerator for up to one month, or freeze.

Number Of Servings:
Number Of Servings:
4 cups
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Ají dulce, ají cachucha , ajicito, or 'ají gustoso" is any of a variety of sweet perennial peppers found in Latin America and the Caribbean. In the English-speaking Caribbean, it is known as seasoning pepper and is essential to a variety of traditional dishes.

The red pepper is a good substitute for aji dulce pepper. *Aji dulce, sweet chile peppers, are sweet without the hot. If difficult to locate, substitute with red bell pepper.(Just add one more red pepper.)

Sofrito is used in cooking in Puerto Rico and the Dominican Republic. It's a fragrant blend of herbs and spices used to season countless dishes, such as stews, beans, rice, alcapurrias, and meats.

 

 

 

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