Puerto Rican Sofrito

Brandess's Note:

This recipe is used in conjunction with my Puerto Rican Arroz Con Pollo (Rice and Chicken). This mixture is used in almost every savory dish that leaves a Pueto Rican kitchen. It is similar to the 'Holy Trinity' mix used in New Orleans. Store extra Sofrito in an airtight container in the fridge. Sofrito also freezes very well.

• Total Time: 8 mins
• Prep Time: 8 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1.5 Cup

• 1/2 white onion, chopped
• 1 pepperoncini pepper, seeded, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, cored, seeded, chopped
• 1 green pepper, cored, seeded, chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 tablespoons fresh parsley, chopped

Directions:

1. Chop and fold together all ingredients until well combined. Store in an airtight container.

Reviews

[atlfitgirl]

Made this in conjunction with Puerto Rican Arroz Con Pollo (Rice and Chicken). However, I ended up with a lot more than 3/4 c of sofrito... I had a very large red bell pepper (which I only used half of) and used one small green bell pepper. I kept the rest of the ingredients the same and ended up with three 3/4 c portions! So, I used one for the arroz con pollo and froze the other 2 portions in heavy duty freezer bags for a rainy day. Thank you for that tip in the introduction! It might be helpful to others if a size is indicated for the onion, and bell peppers... otherwise, great recipe for sofrito! Thanks for posting!!!