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Puerto Rican Sofrito

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ardisjill View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ardisjill Quote  Post ReplyReply Direct Link To This Post Topic: Puerto Rican Sofrito
    Posted: 28 February 2012 at 13:10
Last Thanksgiving I made some turkey that had sofrito in the stuffing that came "homemade" from Puerto Rico. It was so delicious that I took the carcass home and made the turkey stock from it.
I would love to find an authentic TNT recipe so I can make my own.
I love to grow and can as much of my own food as possible.
Eunice, DFW Metroplex, Tx
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 February 2012 at 13:22
Hi, Eunice, and welcome to the forum ~
 
I've taken the liberty of moving your post to the Caribbean section, where it should hopefully get a little more exposure - no worries, though, it will also still show up here, where you originally posted it as well!
 
I did a quick check and saw that we don't yet have a sofrito recipe posted ~ I'm willing to bet that since you've now posted the question, we will probably see one soon ~
 
Please make yourself at home, and ask if you have any questions ~
 
Ron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 February 2012 at 09:13
hi, eunice ~ at least one of my "foods of the world" books does have a recipe for sofrito, but i spent most of last night helping my 9-year-old with his math (that's a whole other story!Shocked). i will find and post from there when i can.
 
in the meantime, i did find this recipe for sofrito from daisy martinez, who is of peurto rican ddescent and has never steered me wrong. as you can see, she considers sofrito to be fundamental to latin cuisine:
 
Quote Sofrito

This is the one indispensable, universal, un-live-withoutable recipe. Having said that, it is incredibly easy to make with ingredients you can find at the supermarket. And if you can't find all the ingredients I list below see the note that follows for a very simple fix. What sofrito does is add freshness, herbal notes and zing to dishes -- you can do that with the onion, garlic, bell pepper, cilantro and tomato alone.

In my house, sofrito makes its way into everything from yellow rice, black bean soup, sauce for spaghetti and meatballs to braised chicken and sautéed shrimp. Not only that, it freezes beautifully, so in about In 10 minutes you can make enough sofrito to flavor a dozen dishes. I'm telling you, this stuff does everything but make the beds. Try out your first batch of sofrtio in the recipes you'll find throughout this site, or add sofrito to some of your own favorite dishes that could use a little boost. You will change the way you cook. I guarantee it.

Makes about 4 cups.

If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 ½ bunches.
 
2 medium Spanish onions, cut into large chunks
3 to 4 Italian frying peppers or cubanelle peppers
16 to 20 cloves garlic, peeled
1 large bunch cilantro, washed
7 to 10 ajices dulces (see note below), optional
4 leaves of culantro (see note below), or another handful cilantro
3 to 4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored, seeded and cut into large chunks

Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. Freeze sofrito in ½ cup batches in sealable plastic bags. They come in extremely handy in a pinch. You can even add sofrito straight from the freezer to the pan in any recipe that calls for it....
 
Pantry Notes: Ajices Dulces, also known as cachucha or ajicitos are tiny sweet peppers with a hint of heat. They range in color from light to medium green and yellow to red and orange. They add freshness and an herby note to the sofrito and anything you cook. Do not mistake them for Scotch bonnet or Habanero chilies (which they look like)--those two pack a wallop when it comes to heat. If you can find ajicitos in your market, add them to sofrito. If not, up the cilantro and add a pinch of cayenne pepper. Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro times ten. It is a nice, not essential addition to sofrito.
 
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ardisjill View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ardisjill Quote  Post ReplyReply Direct Link To This Post Posted: 29 February 2012 at 11:54
Thank you so much for the recipe. This looks very much like Maria was telling me about the recipe. It is so flavorful.
Thank you again,
Eunice, DFW Metroplex, Tx
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