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Traditional Puerto Rican Sofrito

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PREP TIME
45 min
COOKING TIME
5 min
TOTAL TIME
65 min
SERVINGS
64 servings
Caribbean Puerto Rican
Traditional 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
Instructions
1
Position the oven rack approximately 6 inches away from the heat source and set the oven to broil. Cover a baking sheet with aluminum foil.
2
Cut green bell peppers and red bell peppers in half lengthwise; detach the stems, seeds, and white membranes. Place the cut-side down peppers on the prepared baking sheet. Gently anoint with 2 teaspoons of olive oil.
3
Roast under the preheated broiler until the skin on the peppers has turned dark and blistered, taking around 5 to 8 minutes. Transfer the roasted peppers to a resealable plastic bag and seal it, allowing them to steam as they cool, approximately 15 minutes. Remove the skin under a gentle stream of water and discard it. Chop the flesh into large pieces.
4
Combine pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend the mixture by adding 1/2 cup olive oil and water in batches, until you achieve a desired consistency, leaving some texture intact.
5
Divide the blended mixture among four 16-ounce containers, filling each three-quarters of the way. Top each container with 2 to 3 tablespoons olive oil to help preserve the mixture. Seal the containers and refrigerate.