Sofrito for the Hispanic Soul

I haven’t posted in a while and for that I apologize 😦
I have been pretty busy these past few weeks. I made a New Years goal of cooking every day ( or almost every day) and I am posting my culinary concoctions on my personal fb page. I have been receiving a lot of compliments which is good.
I started making cooking videos for Youtube. I cook and the hubby takes and edits the video. My first video had to be of the base of most Puerto Rican cooking: Sofrito.
Sofrito is usually in most of my recipes. From rice, stews and even spagetti sauce! It’s very easy to make and it freezes beautifully. I use onions, cubanelle peppers, aji dulce, cilantro, culantro and lots of garlic.
Culantro is a completely different plant from cilantro. Although the two are cousins, they look nothing alike and are quite easy to differentiate by appearance.Culantro is also often called spiny cilantro and is not as widely available as cilantro. Check with your market’s produce manager if you do not see any in with other fresh herbs. It really makes a difference in the flavor of the sofrito.
Cubanelle peppers are long slender banana-shaped pepper that is considered to be a sweet pepper. Ranging in color from green to yellow or red, this pepper has a glossy outer skin that is smooth and firm in texture. Also known as Italian frying pepper, this pepper is mildly hot and very similar to an Anaheim pepper. If you can’t find cubanelle peppers, you can use bell peppers.
Ají dulce (Capsicum chinense) is a small, light green pepper that turns red if left long enough on the plant. In Puerto Rico, it is known as ají dulce or ajicito (sweet pepper and small pepper, respectively, in Spanish). In the Dominican Republic, it is also known as ají gustoso or ají cachucha (tasty pepper, and cap-shaped pepper, respectively, in Spanish). It has the shape and size of a habanero pepper without the intense heat. Unlike many other countries in Latin America, hot peppers are not commonly used in the cuisine of Puerto Rico, Dominican Republic, or Cuba. If you can’t find aji dulces, you can use mini sweet peppers, like these:
Ok done with all the scientific and technical stuff 🙂
Here’s the sofrito video.

Please like and share it!


2 thoughts on “Sofrito for the Hispanic Soul

  1. In addition to the video do you have the sofrito basic recipe posted anywhere in your blog? That would be very helpful when shopping for the ingredients. This is fabulous, thank you!

    • If you check the description on the YouTube vudeo the ingredients are there. Here they are.The ingredients that I used today are:
      3 bunches of cilantro
      3 bunches of culantro (spiny cilantro or recao)
      2 cups of garlic cloves
      15-20 aji dulce or sweet pepper
      3-4 large onions
      4-5 Cubanelle peppers (or bell pepper

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