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Sofrito

chefmilani's picture
This recipe is used in many Puertorrican dishes as a base of flavor.
Ingredients
  Corriander leaves 30
  Water 1⁄4 Cup (4 tbs)
  Cilantro 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm)
  Cuban peppers 2
  Onions 2
  Sweet peppers 1⁄2 Pound
Directions

Blend and enjoy. This recipe may last up to one year in the freezer and 4 weeks in the refrigerator.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Spanish
Preparation Time: 
5 Minutes
Subtitle: 
Sofrito
If you have been trying to nail the best sofrito recipe, then your search comes to a end. This video has a self explaining sofrito recipe with a list of ingredients written down with their quantities and then all it needs is blending of ingredients. This recipe is a must try for it can jazz up a lot of your dishes.

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1 Comment

shantihhh's picture
Long cilantro is called Culantro, or Pak Chee Farang in Thai, also called saw tooth cilantro. It is available at most Asian markets. It is used in Cuban cuisne as well as in South East Asia. It is more pungeant in fragrane and flavour than cilantro. Culantro (Eryngium foetidum L., Apiaceae) is a biennial herb indigenous to continental Tropical America and the West Indies. Although widely used in dishes throughout the Caribbean, Latin America, and the Far East, culantro is relatively unknown in the United States and many other parts of the world and is often mistaken and misnamed for its close relative cilantro or coriander (Coriandrum sativum L.). Some of its common names descriptive of the plant include: spiny, sawtooth, or serrated coriander, shado beni and bhandhania (Trinidad and Tobago), chadron benee (Dominica), coulante (Haiti), recao (Puerto Rico), and fit weed (Guyana). Shanti/Mary-Anne