Step-by-Step Guide to Prepare Quick Sofrito, Puerto Rican Pepper Sauce
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Easiest Way to Prepare Quick Sofrito, Puerto Rican Pepper Sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sofrito, Puerto Rican Pepper Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sofrito, Puerto Rican Pepper Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Sofrito, Puerto Rican Pepper Sauce estimated approx 25 mins.
To begin with this recipe, we have to first prepare a few components. You can have Sofrito, Puerto Rican Pepper Sauce using 6 ingredients and 6 steps. Here is how you can achieve it.
This is a basic seasoning sauce for many Puerto Rican dishes.It was taught to me by my mom always have in my fridge & freezer. You could add a tablespoon to soups, rice, stews & I even season some of my meat with it. I triple this recipe & freeze half.
Ingredients and spices that need to be Make ready to make Sofrito, Puerto Rican Pepper Sauce:
- 2 large spanish onions, peeled & quartered
- 2 large green peppers, seeded & quartered
- 1 large red bell pepper, seeded & quartered
- 1 1/2 bunch cilantro leaves, (the more the merrier)
- 2 head garlic, peeled & seperated into cloves
- 1/4 cup olive oil, depending on the consistency
Steps to make Sofrito, Puerto Rican Pepper Sauce
- Make sure all vegetables are washed.
- Combine all the ingredients in food processor
- Blend it while drizzling olive oil in it. It should have a puree consistency.
- If too thick add a bit of water, if too thin add more peppers or cilantro.
- When all blended transfer to a plastic container or a glass one.
- Cover & store in fridge for up to 4 weeks. Or divide half & freeze.
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