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Sofrito Boricua

Sofrito Boricua

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Use 1-2 Tablespoons per recipe- Adjust to your taste





Ingredients:

  • 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




INSTRUCTIONS:

  1. Roughly chop the bell peppers and onions. Be sure to seed the bell peppers. Then set them aside in a large bowl.
  2. 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.
  3. Transfer the blended vegetables into a large pot or bowl.
  4. 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.
  5. Once all veggies are blended and transferred to your pot or large bowl, stir until well combined.
  6. Store some in the refrigerator in an airtight container for immediate use.
  7. 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).




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