Sofrito

Sofrito

Serves: 16

Fruits and Vegetables: ⅛ cup per serving

Ingredients

1 small onion, peeled

2 medium cubanelle peppers, seeded (if cubanelle peppers are not available, use 1 large green or red bell pepper)

1 cup aji dulce pappers, chopped

1 medium head of garlic, cloves peeled

2 large cilantro stems with leaves

4 large recao leaves (if recao is not availble, use an additional 4 cilantro stems with leaves)

Directions

  1. Wash and prepare fresh vegetables and herbs.
  2. In a blender or food processor, chop onion.
  3. Add aji dulce, garlic, cilantro, and recao and chop.
  4. Pour mixture into a jar with a tight fitting lid and refrigerate. Sofrito will keep 3—4 days. 
  5. Use sofrito in recipes as a seasoning. Recipe yields 2 cup.

Tip

  • Instead of refrigerating, freeze sofrito in ice cube strays. Once frozen, store cubes in a freezer bag. Each cube is about 1 serving. 

Nutrition Facts

Serving size: 2 tablespoons; Calories: 10; Carbohydrates: 2 g; Fiber: 1 g; Fat: 0 g; Saturated fat: 0 g; Sodium: 0 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutritionThe Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources