Sofrito
Makes 3 Cups
What you’ll need:
- 1 medium red bell pepper, seeded and quartered
- 3 ajÍ dulce chiles, seeded and roughly chopped
- (ED: author notes if cannot find aji dulce substitute equal amount of yellow, orange, and red bell pepper)
- 6 large garlic cloves, peeled
- 1 large yellow onion, coarsely chopped.
- 6 fresh culantro leaves
- (ED: not a typo. Also author notes if cannot find substitute half cilantro and half parsley)
- 6 fresh cilantro leaves and stems, coarsely chopped
Instructions:
Put the bell pepper, ajÍ dulce chiles, and garlic cloves in the bowl of a food processor and blend into a smooth puree, scraping the sides halfway through to incorporate fully.
Add the onion and pulse 5 to 7 times, until the mixture is again blended into a smooth puree.
Add the culantro and cilantro and pulse 5 or 6 more times, until the stems and leaves are minced, and you have a loose paste.
Recipe adapted from: Coconuts & collards Page:10
