Sofrito portoricain

Prepare the vegetables

Wash the culantro and coriander well and shake off the extra water. Cut the onions, cubanelle pepper, red pepper, ají dulce and garlic into rough chunks so they fit easily into the blender.

• 2 onions
• 1 cubanelle pepper
• 1 red pepper
• 12 ají dulce
• 2 heads garlic
• 1 bunch culantro
• 1 bunch coriander

✅ C'est prêt quand : all vegetables are washed and cut into chunks

Blend

In a blender or food processor, blend the onions first until liquid. Add the cubanelle pepper, red pepper, ají dulce and garlic and blend until smooth, then add the culantro and coriander in handfuls, with the olive oil if the mix is too thick, blending until smooth.

• 2 onions
• 1 cubanelle pepper
• 1 red pepper
• 12 ají dulce
• 2 heads garlic
• 1 bunch culantro
• 1 bunch coriander
• 2 tbsp olive oil

✅ C'est prêt quand : the mixture is a thick, bright green, pourable paste

Portion

Spoon the sofrito paste into ice-cube trays or small jars, filling each compartment or jar almost to the top.

• all of it the sofrito paste from step 2

Store

Keep the filled trays or jars in the fridge for up to a week, or freeze for up to 3 months. Add 1–3 tablespoons at the start of cooking rice, beans, stews or soups.

• 1-3 tbsp the sofrito paste from step 3

✅ C'est prêt quand : the frozen cubes are solid, or the chilled jars feel firm and are ready to use