Sofrito

Name: Sofrito
Total time: PT0D0H0M
Yield: makes 2 cups
Ingredients: 1 ⁄ 4 lb. aji dulce chiles or Italian frying peppers, stemmed, seeded, and roughly chopped; 8 sprigs cilantro; 6 leaves flat-leaf parsley; 1 medium yellow onion, roughly chopped; 1 medium green bell pepper, stemmed, seeded, and chopped; 1 clove garlic; 1 tbsp. vegetable oil

Serves
makes 2 cups

This recipe is courtesy of Oswald Rivera, author of Puerto Rican Cuisine in America (Running Press, 2002).

Ingredients

¹⁄₄ lb. aji dulce chiles or Italian frying peppers, stemmed, seeded, and roughly chopped
8 sprigs cilantro
6 leaves flat-leaf parsley
1 medium yellow onion, roughly chopped
1 medium green bell pepper, stemmed, seeded, and chopped
1 clove garlic
1 tbsp. vegetable oil

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Instructions

Step 1

Combine all the ingredients in the bowl of a food processor and puree, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until a semicoarse paste forms, about 1 minute. Refrigerate the sofrito for up to 1 week or freeze for up to 3 months.

Combine all the ingredients in the bowl of a food processor and puree, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until a semicoarse paste forms, about 1 minute. Refrigerate the sofrito for up to 1 week or freeze for up to 3 months.