This recipe is 100 percent authentic, made by no other than yours truly given by my none other than my mother in-law Mama Lucy, who I have told you she is the matriarch of the Vazquez Family who loves to cook and share her wonderful recipes that go back more than 60 years. Puerto Rican culture is a beautiful mixture of Spaniard and African with the wonderful combinations they share, it’s one of a kind way to season their delicious dishes. Most Puerto Rican recipes will always call for Sofrito, so without further delay here it is:
Puerto Rican sofrito which is used as the flavor base in Puerto Rican cuisine
By: Fabby's Delights
Ingredients
3 large green bell peppers
3 large Spanish onions
2 bags of Cubanelle pepper (about 10 peppers)) OR 1 red bell pepper
1 head of garlic, peeled
1 large bunch of cilantro
1/2 bunch of recao *Culantro (about 15 leaves) not to be confused with Cilantro
Directions
Step 1Remove stems and seeds from bell peppers. Cut into quarters.
Step 2Peel the onion and cut into quarters.
Step 3Remove stems and seeds from Cubanelle pepper (sweet pepper).
Step 4Blend all the ingredients in a food processor or blender until finely minced.
Step 5Store in airtight container in refrigerator if using within a few weeks.
Step 6Or, freeze in small portions (about 1-2 heaping tablespoons) for later use. Ice cube trays work well for this. After frozen, store sofrito cubes in an airtight freezer bag and use as needed. No need to thaw before cooking.
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