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Use 1-2 Tablespoons per recipe- Adjust to your taste
- 1 Large Container of Peeled Garlic Cloves
- 2 Bundles of Cilantro
- 2 Bundles of Culantro - AKA- Coriander
- 1 Small Bag of Onions, Peeled and roughly chopped
- 3 Green Bell Peppers, Seeded and roughly chopped
- 3 Red Bell Peppers, Seeded and roughly chopped
- 1 Package of Aji Dulces -AKA- Cachucha (if you like spicy then you can get the hot cachucha)
- Olive oil/ Coconut Oil / Avocado Oil (your choice) -- as needed 1 Tablespoon at a time
- Roughly chop the bell peppers and onions. Be sure to seed the bell peppers. Then set them aside in a large bowl.
- In a blender or food processor add a handful of veggies at a time along with 1 tablespoon of oil. Blend as smooth as possible.
- Transfer the blended vegetables into a large pot or bowl.
- Repeat the process: add a handful of each item and 1 tablespoon of oil and blend until smooth. Then transfer to the large pot or bowl.
- Once all veggies are blended and transferred to your pot or large bowl, stir until well combined.
- Store some in the refrigerator in an airtight container for immediate use.
- Store the rest in a freezer bag for future use. I double bag these as it can leak through when defrosting.
Tips / Suggestions:
- Some people like to use ice cube trays to freeze sofrito for immediate use.
- You do not have to use an entire tablespoon of oil. The oil adds moisture and also helps with preservation.
- All of these vegetables are found in a bodega (Latino Supermarket).