Sofrito is a popular Hispanic seasoning. From abuela”s kitchen to mom and now to our generation. By now we should all be teaching our younging. Fresh was my abuela”s way. Going out in the garden and picking tomatoes and peppers. Just a couple of the ingredients for this Hispanic touch for your dish.
What ingredients do I need for Sofrito
1 bunch of cilantro
1 bunch of culantro
1 bunch of scallions
2 big green bell peppers
3 medium red onions
3-4 heads of garlic (peeled)
10 small aji dulce Dominicano (optional)
Roughly chop cilantro, culantro and scallions and place in a food processor.
Cut onions and bell peppers into medium pieces and add to the food processor.
Add the garlic and aji dulce.
Blend all until mixed.
Transfer the mixture into a plastic container, cover it and put in the refrigerator. This will keep the Sofrito fresh for up to two weeks.
How Long Does Sofrito Stay Fresh?
Put your freshly blended ingredients in tight seal container. If your sealed correctly Sofrito will last you at least 2 weeks in the fridge. I don’t know about anyone else but it never lasts me this long in the fridge. Of course I have to make more than enough. Abuela always made what we thought was way to much food but by the end of the night abuela fed the world as we would call it, leftovers what? Not in abuela s house.
So knowing the fact that for each batch I guarantee at least a week with it I do just as abuela I make more than I need and properly store my extra batches in the freezer. When I see I’m running low I think ahead and pull a container out the freezer letting it defrost as it should in the fridge. Little trick you can do as well for the just in case you forget to pull out Sofrito ahead of time, use ice cube trays and freeze the batch in ice form. This way if you need it quickly for a rice or beans you can quickly defrost it throwing them right in the pan rather than fighting to chip away an entire container of frozen Sofrito.
Use your judgement as in how much you use when cooking so you can monitor the amounts you know you need and know when it’s time to pull the secret stash out. I use Sofrito on all my meats in homemade sauces and in my rice quite often and let’s knot forget the habichuelas (beans) . As you see I use quite a lot of sorfrito. Especially during holidays birthdays and events.
If you try this recipe we’d love to hear about it.
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