Authentic Puerto Rican Sofrito

Name: Authentic Puerto Rican Sofrito
Ingredients: 1 large green bell pepper; 1 large red bell pepper; 2 teaspoons olive oil; 10 sweet chile peppers (ajicitos dulces), seeded; 1 large yellow onion, quartered; 1 bunch scallions, trimmed; 2 plum tomatoes, seeded; 25 cloves garlic, peeled and trimmed; 2 bunches fresh cilantro, ends trimmed; 2 bunches culantro; 1/4 cup pimento-stuffed green olives; 5 large leaves Caribbean wild oregano (oregano brujo); 2 tablespoons capers; 1/2 cup olive oil, or more as needed; 1/4 cup water

15 ingredients

5 steps

Ingredients

1 large green bell pepper
1 large red bell pepper
2 teaspoons olive oil
10 sweet chile peppers (ajicitos dulces), seeded
1 large yellow onion, quartered
1 bunch scallions, trimmed
2 plum tomatoes, seeded
25 cloves garlic, peeled and trimmed
2 bunches fresh cilantro, ends trimmed
2 bunches culantro
1/4 cup pimento-stuffed green olives
5 large leaves Caribbean wild oregano (oregano brujo)
2 tablespoons capers
1/2 cup olive oil, or more as needed
1/4 cup water

Directions

1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2

Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
3

Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
4

Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
5

Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

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