Sofrito is a basic condiment found in Puerto Rican cooking. Although it is available in supermarkets (look for the Goya brand in the frozen foods section), many still like to make their own. I prefer the homemade touch when possible, but can’t always find all of the ingredients needed. Ideally, it is made with culantro, which is a large leafy plant, but it can be impossible to find in some areas. If you’re like me and you live in one of those culantro-deprived areas, substitute cilantro. And before anyone corrects me, I am aware that they are not one and the same and not really interchangeable. This is just one of those things you have to do sometimes.
16 leafy stems of cilantro (or 8 culantro & 8 cilantro)
2 cloves garlic, peeled
1 green bell pepper
1 red bell pepper
2 stems parsley
28 ajies dulces
Place all ingredients in food processor. Blend until smooth. Can be refrigerated or frozen.
Until next time, Happy Cooking!
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin