Sofrito

This flavorful vegan condiment enhances a variety of Puerto Rican dishes, from stews and soups to rice and beans—or it can be eaten as a dip. The recipe calls for ajíes dulces (sweet peppers) and recao (culantro), both of which can usually be found in Latin supermarkets. If unavailable, see recipe for substitutions.

Makes 2 quarts

  • 4 cubanelle peppers (Substitution: 2 green bell peppers)
  • 1 pound ajies dulces (These Caribbean peppers are slightly sweet but not spicy. Substitution: 1 green pepper)
  • 1 bunch cilantro
  • 1 bunch culantro or recao (Also known as recao or long coriander, this broad-leaf herb from Latin America is the cousin of cilantro. Substitution: 1 bunch cilantro)
  • 2 tablespoons fresh oregano
  • 4 large Spanish onions
  • 6 cloves garlic
  • 1 teaspoon salt
  • ¼cup vegetable oil

Place ingredients in a food processor or blender and purée. Add salt and oil, then mix with a spatula. Divide the mixture into two containers with lids. Freeze, and it will last a few months or up to 1 month in the refrigerator.

Submitted by Lyz Otero of Half Moon Bakery

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