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Homemade Sofrito
Ingredients
- 15 Aji Dulces
- 1 bunch recao
- 2 bunches cilantro
- 2 green peppers
- 2 cubanelle peppers
- 1 red pepper
- 2-3 whole heads of garlic or about 20 cloves
- 1 yellow onion
- 1 red onion
- Season with olive oil
Optional Add Ins
- pinch of salt
- ¼ cup juice of a sour orange
- ½ tsp cumin
- ½ tsp dominican oregano
Instructions
- Roughly chop all the larger veggies
- Little by little add each to a food processor, emptying out the contents to a bowl as it fills up.
- Mix all the processed ingredients in a large bowl so it is all incorporated
- Then, using small plastic containers place, portion out the sofrito to your liking and usage (I use about 2 tbs)
- Place containers on a baking sheet and freeze for 30 minutes to solidify the sofrito. Then transfer to a freezer safe ziplock bag.
- This sofrito stays fresh in the fridge for up to a week and can be frozen for up to 6 months. I have kept some for longer in the freezer and while still good it lost a bit of its pungency
Never Be Bland
Every single Dominican dish I have ever learned have always had a key ingredient – sofrito! And for a very long time, I did not know how to make it and was buying the jarred stuff. Then I found a frozen version that worked for a while, but it was kind of expensive. So, I finally did a little recon, as per usual, and the amount of variations that I found online overwhelmed me. SO MANY OPTIONS. And here I am giving you ONE more lol! So, I looked up some Dominican versions and took a little bit from each version I could find and just came to this concoction.
