Spanish · Sauce

Puerto Rican Sofrito

Puerto Rican cooking became meaningful to me through my partner, who first got me interested in the dishes, flavors, and home-cooking traditions behind the food. Sofrito quickly became one of the staples I wanted to understand rather than simply reproduce, so I started comparing older Puerto Rican recipes with the fresh blended versions more common today and eventually landed on this one: onion, green pepper, ají dulce, garlic, cilantro, culantro, oregano, oil, and optional cured ham, cooked down before freezing for a deeper, more savory flavor. It is practical enough to portion into cubes and keep on hand, but still rooted in the kind of traditional cooking that made me want to learn Puerto Rican food in the first place.

Prep

15 min

Cook

30 min

Total

45 min

Serves

12

Makes

3 cup

Difficulty

intermediate