Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Puerto Rican Sofrito (Recaíto)
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 166
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 9 g
- Sugar
- 11 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 65 mg
Sofrito or recaíto is the aromatic base for many Puerto Rican dishes, including favorites like arroz con gandules (rice with pigeon peas), pollo guisado (chicken stew) and many bean dishes. Recipes for sofrito vary from household to household, so feel free to make adjustments to this version as needed. For instance, ajicitos, a type of sweet pepper popular in the Caribbean, can be replaced with another bell pepper if they’re difficult for you to find. Culantro (recao), a common herb in sofrito, has a similar but more pungent flavor than its cousin cilantro but can be replaced with it in a pinch. While I prefer the grassy, vegetal notes of green bell peppers in sofrito, other colored pepper can be used in lieu of green as well.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 166
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 9 g
- Sugar
- 11 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 65 mg
Ingredients
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Directions
- Combine about half of the onions, ajicitos, bell peppers, garlic cloves, cilantro and culantro in a food processor and process until well combined and mostly smooth, about 20 seconds. Transfer the sofrito to a medium bowl and repeat with the remaining half of the ingredients. Stir both batches together until combined.
- Use the sofrito immediately or store it in the fridge for up to 4 days. You can also pour it into ice cube trays and pop them in the freezer until solid; transfer the frozen cubes to a resealable freezer bag and freeze for up to 6 months.
