Sauces & stocks
Caribbean Sofrito
Aromatic base of peppers, garlic and culantro for Caribbean stews.
VegetarianVeganGluten-free
Ingredients
- 2 onions
- 1 green bell pepper
- 1 red bell pepper
- 8 garlic cloves
- 6 sweet peppers (cachucha)
- 1 bunch of cilantro
- 1 bunch of culantro (recao)
- 2 tomatoes
- 50 g olive oil
- 1 teaspoon salt
Step-by-step
Using a different robot? Switch it here:
- Peel the onions and the garlic and clean the peppers and sweet peppers removing the seeds.
- Wash the cilantro and the culantro well and chop the tomatoes.
- Place all the ingredients in the mixing bowl together with the oil and the salt.
- Blend 20 sec/speed 5 and scrape the remains off the walls with the spatula.
- Blend again 15 sec/speed 7 until a thick and homogeneous paste.
- Distribute into ice cube trays or jars and keep in the fridge up to 5 days or freeze in portions.
- Use 2 or 3 tablespoons as a base for rice dishes, beans and stews.
Tips
- The culantro or recao is the ingredient that gives the authentic flavor.
- Frozen in ice cube trays it lasts up to 3 months.
- Don't cook it here; it is sauteed when you use it in each recipe.
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