cubanela peppers (or 2 green bell peppers)
tablespoons fresh oregano
Wash and cut all the ingredients into small pieces. Place in a food processor or blender and process. Process until you have the desired consistency (in the food processor you will get larger chunks, while in the blender you will get a more homogeneous texture).
Add salt and oil, then mix with a spatula. Dive the mixture into 2 containers with lids. Freeze and it will last a few months or up to 1 month in the refrigerator.
- If you can’t find sweet peppers or cilantro, make the sofrito without them.
More About This Recipe
- To us Puerto Ricans, sofrito is the base and staple ingredient for many of our meals. Its preparation is simple: cilantro, coriander, onion, garlic, bell pepper, and our favorite ingredient: sweet pepper. If you’re in the United States and can’t find this type of pepper, you can use mini sweet peppers. I’ve used them a few times myself. You can make a large batch of sofrito, freeze it and that way you are always ready to cook. Try it!