Sofrito is a staple blend of herbs and spices used in many Caribbean recipes to season stews, beans, rice and much more. A few ingredients like culantro and ajices dulces may not be available everywhere. Don’t worry substitutions are suggested. The ajices dulces can be omitted, and just substitute another handful of cilantro if you can’t find culantro.
- 2 medium Spanish onions, cut into large chunks (about 2 cups)
- 4 cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)
- 18 medium cloves garlic, peeled
- 1 large bunch cilantro, washed and roughly chopped (about 1 1/2 cups)
- 8 ajices dulces (see note above)
- 4 leaves of culantro (see note above)
- 4 ripe plum tomatoes, cored and cut into chunks (about 1 1/2 cups)
- 1 large red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups)
- Kosher salt (optional)
- Place onions and cubanelle peppers in work bowl of a food processor fitted with a steel blade. Pulse until coarsely chopped.
With the motor running, add the remaining ingredients one at a time through the feed tube and process until smooth. Season to taste with salt. Transfer to container and store in refrigerator for up to three days, or freeze.
Courtesy of SeriousEats.com.