How to Make Sofrito with Luis Martinez from - My Abuelas Food

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley is a common substitute for those who dislike cilantro.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini adds similar texture and moisture.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity.

Start by introducing the recipe for sofrito and its importance in Puerto Rican cooking.

Gather ingredients: white onion, culantro, apple cider vinegar, olive oil, salt, oregano, garlic, red and green peppers.

Explain the use of white onion, stating it should be half of the recipe's volume.

Introduce culantro as a key ingredient, noting it has a more robust flavor than cilantro. If unavailable, suggest using cilantro as a substitute.

Add apple cider vinegar for sweetness and a stronger smell.

Include olive oil, salt, oregano, and garlic, emphasizing that you can add as much garlic as desired.

Prepare red and green peppers, suggesting an equal ratio of both, and cut them into pieces suitable for a food processor or blender.

Add a little water to the food processor to help blend the ingredients.

Start blending with half of the onion and some garlic, then gradually pour in olive oil and salt while blending.

Add the remaining ingredients: the entire leaf of culantro, red and green peppers, and continue blending until the desired consistency is achieved.

Show the blended sofrito, highlighting the texture and color that should be achieved.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary