Lunch Food

Sofrito

Sofrito is the base for most Puerto Rican dishes, and this one is better than store-bought (it's difficult to find in the stores in the western United States). Sofrito can be added to beans, rice, soups, and stews; you name it.

Ingredients

• 10 ají dulce peppers, tops removed

• 4 onions, cut into large chunks

• 3 medium tomatoes, chopped

• 2 green bell peppers, seeded and chopped

• 1 red bell peppers, seeded and chopped

• 3 medium heads garlic, peeled

• 25 cilantro stems (with leaves)

• 25 recao stems (with leaves)

• 1 tablespoon salt

• 1 tablespoon black pepper

Directions

1. Combine ají dulce peppers, onions, tomatoes, green peppers, red peppers, and garlic in a food processor; pulse a few times. Add cilantro stems, recao stems, salt, and pepper. Process until a semi-chunky salsa (not watery) consistency is reached.

2. Store in a resealable plastic freezer bag. Use as needed or freeze in portions.