Sofrito

Sofrito

by Mike on September 17, 2011

Sofrito or “the joint” as my mother calls it, is a staple of Puerto Rican cooking. It is what adds the sparkle and unique magic to so many of our dishes. My PR mom even found ways to marry it with the Trinidadian food my father missed from home (those recipes will come later).

There are different versions depending on where you are from but this is the how to make the Puerto Rican Sofrito I know and love. There are so many ways to incorporate it into dishes. I will be sharing examples soon but don’t be afraid to experiment on your own as well. Enjoy!

The first and most time consuming part is removing the cilantro leaves. I like to cut off the largest stems and remove as much of the stems as I can from the leaves. When all the cilantro is done, wash them vigorously. Dry the cilantro with a paper towel as much as possible (a salad spinner is a fantastic help if you have one).

Wash and coarsely chop the peppers, onions and garlic.

Blend all the ingredients together in small batches. It is normal for there to be some extra water, if this happens gently strain (do not squeeze).

Lastly, here is a little trick I learned. Spoon the completed Sofrito into ice cube trays and freeze. You can then pop them out and put them in a freezer bag when you need to use them.

Sofrito
 
Prep time
Total time
 
Author:
Ingredients
  • 6 bunches cilantro
  • 1 onion (yellow or red)
  • 3 Peppers (your choice, I like color)
  • 6 or 7 Garlic cloves
Instructions
  1. Cut off the largest stems and remove as much of the stems as you can.
  2. When all the cilantro is done, wash them vigorously.
  3. Dry the cilantro with a paper towel as much as possible (a salad spinner is a fantastic help if you have one).
  4. Wash and coarsely chop the peppers, onions and garlic.
  5. Blend all the ingredients together in small batches. It is normal for there to be some extra water, if this happens gently strain (do not squeeze).
  6. Lastly, here is a little trick I learned. Spoon the completed Sofrito into ice cube trays and freeze. You can then pop them out and put them in a freezer bag when you need to use them.
Notes
I am putting an estimate of ingredients which nearly filled two ice cube trays…you can adjust amounts to how much you want to store.

*Note – I am putting an estimate of ingredients which nearly filled two ice cube trays…you can adjust amounts to how much you want to store.

{ 2 comments… read them below or add one }

Brandy Liljestrand September 18, 2011 at 8:19 PM

Nicole, I am eager to try the sofrito. I have never had it, and it looks fantastic. Thanks for sharing.

Nicole September 18, 2011 at 8:41 PM

Thank you Brandy! I hope you enjoy it. I will be adding some recipe suggestions soon. :)

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