Sofrito

Green recaíto of ajíes dulces, recao, cilantro, garlic, and bell pepper. Process to a coarse paste and freeze in cubes. One cube starts a pot of rice, beans, or stew.

Ingredients

• 2 onions, in quarters
• 1 large green pepper (or 2 cubanelle), seeded
• 10 to 15 ajíes dulces, seeded
• 1 head of garlic (10 to 12 cloves), peeled
• 1 bunch recao / culantro (broad-leaf culantro)
• 1 bunch cilantro
• (optional) 1 red bell pepper, for color and sweetness
• (optional) 1 tomato, if you want red sofrito instead of green recaíto
• 1 to 2 tablespoons olive oil or a splash of water, so it comes together

Equipment

• Food processor or blender
• Ice cube trays
• Ziploc bag

Method

1. Cut everything into pieces the processor can handle. The garlic and recao do not need to be minced fine.
2. Everything into the processor or blender with the oil or the splash of water. Pulse to a coarse paste, not a liquid puree. It should keep texture.
3. Divide into ice cube trays. Freeze. The next day, move the cubes to a dated ziploc bag.

Notes

• Yields about 2½ cups, about 20 cubes. One cube is about 2 tablespoons and starts a pot.
• Green, without tomato, is recaíto: cleaner for yellow rice. With tomato it is red sofrito, more for beans and stews.
• Ajíes dulces are the soul. Do not skip them.
• Making it pays: 15 minutes, and you control the recao and the salt. If the day does not give, Loisa recaíto is the closest. Goya recaíto (green) or Goya sofrito (red) work in a pinch. Check the sodium.
• Fridge, about 1 week. Freezer, 3 to 4 months.