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Recipe: Mom’s Signature Puerto Rican Sofrito

Sofrito is a staple of Puerto Rican cuisine and can be added as a base to rice, soups, stews, sautes, and anything you want. My Mom has been making sofrito my whole life and our recipe goes back generations in my family.

Not everyone makes it the same, but here is our family recipe for your use when cooking.

You’ll need a glass jar to store your sofrito inside after completion.

(Cubanelle pepper not pictured)

Ingredients:

  • 1 large green bell pepper
  • 1/2 cubanelle pepper
  • 1 bunch of cilantro
  • 1 large yellow onion
  • 4 mini sweet peppers / 4 Aji Dulce peppers or both
  • 1 garlic bulb

Prepration: Wash your vegetables before beginning the process.

Steps:

1) Peel garlic (do not mince) and cut vegetables to a size that will blend.

2) Pulse all ingredients in blender starting with onion and peppers, little by little to make the base until all combined. Do not add water.

3) If you prefer to have little chunks – keep pulsing until all combined or you can use the blend button for a smoother consistency. We choose to blend our sofrito so it will dissolve into our food.

4) Add Aji Dulce (also called Cachucha Peppers) if available. You can find this at Latin Markets although it can be hard to find in certain markets. Finish pulsing or blending depending on consistency preferences. We keep ours frozen as you can see above.

5) Move to a glass jar for storing in coldest part of your refrigerator (usually the upper back part). Freeze leftovers in an ice cube tray or ziploc bag. The sofrito will last a very long time in the freezer, but not so long in the fridge (about a month, 2 max) so keep that in mind.

Enjoy!

Mom's Signature Puerto Rican Sofrito

  • Difficulty: easy
  • Rating: ★★★★★
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A staple of Puerto Cuisine. Add this to your cooking regimen.


Ingredients

  • 1 large green bell pepper
  • 1/2 cubanelle pepper
  • 1 bunch of cilantro
  • 1 large yellow onion
  • 4 mini sweet peppers / 4 Aji Dulce peppers or both
  • 1 garlic bulb

Directions

  1. Peel garlic (do not mince) and cut vegetables to a size that will blend.
  2. Pulse all ingredients in blender starting with onion and peppers, little by little to make the base until all combined. Do not add water.
  3. If you prefer to have little chunks – keep pulsing until all combined or you can use the blend button for a smoother consistency. We choose to blend our sofrito so it will dissolve into our food.
  4. Add Aji Dulce (also called Cachucha Peppers) if available. You can find this at Latin Markets although it can be hard to find in certain markets. Finish pulsing or blending depending on consistency preferences. We keep ours frozen as you can see above.
  5. Move to a glass jar for storing in coldest part of your refrigerator (usually the upper back part). Freeze leftovers in an ice cube tray or ziploc bag. The sofrito will last a very long time in the freezer, but not so long in the fridge (about a month, 2 max) so keep that in mind.

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Recipes

Recipe: Mom’s Stovetop Barbeque Chicken

My Mom and I randomly decided to make a video of her recipe to her signature stovetop barbeque chicken. I thought I’d share it on here with you guys. It’s delicious so I hope you get a chance to make it yourself. There aren’t exact measurements for the ingredients because my Mom tends to alter the chicken each time to her liking. If you watch the videos you’ll get a good explanation on how to make it. Good luck 🙂

Ingredients:

  • Chicken
  • Tomato sauce
  • Tomatoes
  • Barbeque Sauce
  • Onions
  • Cilantro
  • Ketchup
  • Garlic

Seasonings:

  • Complete Seasoning
  • Garlic Salt
  • Black Pepper
  • White Cooking Wine (Marinade)

Estimated Cooking Time: 40 Minutes