Eat peppers, onion, garlic, cilantro,
Level
Moderate
Time
40 Min
Yield
8 cups
Sofrito! A staple in many Puerto Rican dishes. Onions, peppers, garlic, and cilantro are the key ingredients of sofrito reason why they make a perfect Rx in your recipes. Onions and garlic have a phytochemical compound called Organosulfur, and diets rich in this compound may protect against many types of cancer. Onions and garlic can also help to lower blood pressure, cholesterol, and blood glucose.
These health benefits attributed to onions of all colors are because they are a good source of vitamin B6 (pyridoxine), vitamin C, potassium, and folate. On the other hand, garlic is high in Vitamin B6 (pyridoxine), Vitamin C, thiamin, potassium, calcium, phosphorous, copper, and manganese.
As you can see in the pictures it is like a sauce made with simple and fresh ingredients. If you are a Puerto Rican visiting Planta Nutrition Rx, you may know how to make sofrito and have a different variation of my recipe. Yes, you can find different variations changing the spices and herbs.
The recipe below is the one I made in my house. If, after reading the ingredients, you feel it’s too much, you can reduce them by them dividing in half. In our house, we love storing leftovers in Mason jars and putting them in the freezer, so we have sofrito for three to four months. It will save you time and make your recipes delicious.
In Puerto Rico, we use sofrito for soups, rice, beans, and more.
Did you try this recipe? Share with us your thoughts leaving a comment, rate it, and don’t forget to tag a photo @plantanutritionrx on Instagram.
Puerto Rican Sofrito
Equipment
- 1 Knife
- 1 Cutting board
- 1 Large mixing bowl
- 1 High speed blender
Ingredients
- 1 lb. green bell pepper or cubanelle peppers seeds removed
- 1 red bell pepper seeds removed
- 1/2 lb. yellow onion peeled
- 1/2 lb. fresh garlic peeled
- 1 8oz can roasted red pepper
- 1 bunch fresh cilantro
- 3-4 leaves culantro (Recao)
- 1/2 tsp. cumin
- 1/2 tsp. salt
Instructions
- Wash all vegetables and place them in a clean towel.
- Chop them and start adding them to a blender in small batches. Empty the blender each time it gets packed to a large mixing bowl.
- Stir well after you finished with all ingredients. Add cumin and salt.
- Add sofrito in sealed containers. Store one in your refrigerator for immediate use and the rest in the freezer for 3-4 months.
Notes
Did you try this recipe?
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