Prep Time
20 minutes
Cook Time
15 minutes
Serves
6
Ingredients
- 1 Red Pepper
- 1 Green Pepper
- 1 Onion
- 3-5 Garlic Cloves
- 3-5 Aji Dulce Peppers
- 1 Cilantro
- 1 Culantro (Recao)
- 1 Chicken Bouillon
Steps
1
Prep the Vegetables: Peel garlic cloves. Wash and thoroughly dry all vegetables. Remove stems and seeds from peppers. Peel and roughly chop onion.
2
Combine Ingredients: Place all prepared vegetables, cilantro, culantro, and the chicken bouillon cube in a food processor or blender.
3
Blend: Pulse a few times to coarsely chop the ingredients. Gradually increase blending speed until you reach your desired consistency. You can adjust the texture from chunky to smooth.
4
Use Immediately or Store: Use the sofrito immediately in your dishes.
For longer storage:
Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
Freeze: Portion the sofrito into ice cube trays and freeze. Once frozen, transfer the cubes to an airtight container or freezer bag for up to 3 months.
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