I am not Puerto Rican, matter of fact, I do not have any Latin/Hispanic blood in my body. Saying that, I must confess that some of my favorite foods are considered Puerto Rican, or more broadly, Spanish cuisine. I can easily put on an Italian apron, or let my low-country Southern roots shine in the kitchen; however, that vibrant and flavorful Spanish food has always eluded me.
Not anymore…I decided to start from scratch and work on each dish until no one would be able to tell that their Abuela did not make it especially for them.
The first staple to learn was sofrito, as it is a must have ingredient for any Spanish dish that I have eaten and want to learn to make. For many years, I was even using this incorrectly. Goya has 2 jarred products that I have used in the past. Sofrito (tomato-based) and Recaito (cilantro-based). For years, I used the tomato-based sofrito but have found that I enjoy the cilantro-based sofrito much more. Here is a little cultural background on sofrito.
So here is my tried and true version of homemade Sofrito (some would say it is Recaito). Hope you enjoy! And don’t forget to read my upcoming post on the new dish I am learning….Pollo Guisado.
- 5 green peppers
- 2 red peppers
- 4 cubanelle peppers
- 12-14 aji dulce peppers
- 4 spanish onions
- 1 head of garlic (may use 2 heads and see if I like better)
- 1 bunch of cilantro
- 1 bunch of culantro
- Seed and chop, rinse well.
- In batches, put the chopped veggies in a food processor and blend together. I use the onions as a base for each batch since they produce a little liquid.
- This makes quite a bit so be prepared to either jar it up in mason jars, baby food jars or ice cube trays and freeze them until you’re able to use it!