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puerto rican sofrito from scratch recipe

Name: Puerto Rican Sofrito From Scratch Recipe
Total time: 15 min
Yield: makes 4 cups
Ingredients: 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); 4 leaves of culantro (see note); 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)

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Total: 15 minutes

Servings: 4

Author : Joshua Bousel

low carb sauced sauces

Ingredients

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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, peeled1 large bunch cilantro, washed and roughly chopped (about 1 1/2 cups)8 ajices dulces (see note)4 leaves of culantro (see note)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)

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Instructions

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Step 1

Place onions and cubanelle peppers in workbowl of a food processor fitted with a steel blade. Pulse until coarsely chopped.

Step 2

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.