Serves 1
Directions
- 1Add one whole bunch of culantro leaves into the blender.
- 2Add one bunch of cilantro into the blender.
- 3Add one cup of olive oil into the blender.
- 4Add a lot of garlic into the blender, about three heads.
- 5Add black pepper, salt, and oregano to the blender.
- 6Blend until the herbs shrink.
- 7Add regular green bell pepper and red bell pepper into the blender.
- 8Add a cubanelle pepper or an Anaheim pepper if you can't find one.
- 9Add an aji dulce pepper or a sweet red bell pepper if you can't find one.
- 10Add an extra drizzle of oil for safe measure.
- 11Blend until it reaches the desired consistency.
- 12Pour half of the sofrito into a mason jar to use fresh, it's good for up to 3 weeks.
- 13Pour the second half of the sofrito into frozen cube molds, to use when sautéing.
Ingredients
- 1 bunch culantro leaves
- 1 bunch cilantro
- 1 white onion
- 1 cup olive oil
- 3 heads garlic
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp oregano
- 1 green bell pepper
- 1 red bell pepper
- 1 cubanelle pepper
- 2 aji dulce peppers
Equipment
blendermason jarfrozen cube molds
Tips
- If you can't find cubanelle pepper, use Anaheim pepper instead.
- If you can't find aji dulce pepper, use a sweet red bell pepper instead.
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