Sofrito knows as many variations as there are Puerto Rican families. And each recipe is secret. You can make a basic sofrito either by blending the key ingredients, then using the sauce uncooked, or by simmering the ingredients, chopped. The following recipe is intended only to get your own creative juices flowing.
2 tablespoons extra-virgin olive oil
1 medium green bell pepper, seeded and chopped
½ red bell pepper, seeded and chopped
½ yellow bell pepper, seeded and chopped
1 medium onion, peeled and chopped
6 cloves garlic, peeled and minced
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin
½ cup culantro leaves, chopped
Heat the oil in a large skillet over medium heat. Add peppers, onion and garlic. Simmer until they soften. Add the salt, pepper and cumin, and stir to mix well. Stir and cook another 10 minutes to blend the flavors. Add culantro. Stir. Allow it to fully wilt, about 1 minute. Turn off heat. Allow to cool. Store in an airtight glass container. It’ll keep for several days. It also freezes well for up to 2 months.