Ingredients:

  • 1 large Green Bell Pepper (approx. 200g), trimmed and roughly chopped
  • 1 large Yellow or White Onion (approx. 250g), quartered
  • 1 full head Garlic Cloves (approx. 15-20 cloves), peeled
  • 12–15 Ajíes Dulces (Sweet Chili Peppers) (75 g), stemmed and seeded
  • 1 medium Cubanelle or Italian Frying Pepper (150 g), stemmed and seeded
  • 1 large bunch Culantro (Recao/Sawtooth Coriander) (50 g), washed thoroughly
  • 1 large bunch Cilantro (Cilantrillo) (100 g), washed thoroughly
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons White Wine Vinegar
  • 1 teaspoon Dried Oregano
  • 1 tablespoon Coarse Sea Salt

Instructions:

  1. Wash and Prep: Thoroughly wash all peppers and herbs. Remove the stems and seeds from all bell peppers, Cubanelles, and the crucial ajíes dulces. Roughly chop the onion, peppers, and garlic.
  2. Load the Processor: Place the hardest ingredients (onions, bell peppers, garlic, and Cubanelle) into the base of a large food processor.
  3. Add Liquids: Pour in the olive oil, vinegar, and add the salt and oregano.
  4. Process Stage 1 (Pulse): Pulse the machine 5–6 times until the vegetables are broken down into small, uniform pieces. Scrape down the sides of the bowl.
  5. Add the Greens: Add the soft ingredients—the culantro, the ajíes dulces, and the cilantro—on top.
  6. Process Stage 2 (Blend): Pulse the mixture again, then run the machine continuously, pausing occasionally to scrape down the sides. Process until the mixture is uniform and finely minced, retaining a slightly coarse texture. Do not over-process into a watery paste.
  7. Taste and Adjust: Taste the raw mixture and adjust salt if necessary.
  8. Portion and Freeze: Transfer the Puerto Rican Sofrito into ice cube trays (1–2 tablespoons per cube) or small airtight containers. Freeze solid. Once frozen, transfer the cubes into a freezer bag for long-term storage (up to 6 months).