Growing up in a household with a Puerto Rican Mom and a Black Dad really set me up for culinary greatness. Food has always been a major part of my life and it took me a long time to realize that observing my parents cook not only taught me about food, but about tradition & culture.
Today, I am going to share with you my recipe for Sofrito. It is used as a delicious starting point in Puerto Rican cooking. A strong base, if you will. You can find it in many dishes such as Arroz Con Gandules (rice and pigeon peas), Pollo Guisado (stewed chicken), soups, stews, you name it!
There aren’t hard rules to making sofrito because you can substitute some ingredients if you don’t have everything on hand. This includes:
Aji Dulces : These little peppers are a sweet staple in any sofrito. Not to be confused with Jamaican Hot Peppers (because they look exactly the same, but taste extremely different. Please be careful & check what kind you’re purchasing). These little guys can be found in most Hispanic grocery stores, but if you cannot find them, you can substitute with another large Green Bell Pepper.
Culantro : Otherwise known as Recao. I call this cilantro’s older, more feisty sister. It has great flavor that is more pungent than cilantro, but in the same category of taste. This is found in Hispanic and Asian grocery stores, however each bunch can be substituted with a bunch of cilantro.
If you can source these ingredients, I highly recommend using them to get the best possible batch of Sofrito. I hope you enjoy. Happy eating!Print