Puerto Rican Sofrito Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Puerto Rican Sofrito Recipe). I received this recipe from my mother in law who resides in Garrochales, PR. It isn't nearly as complicated as other recipes I have seen and is just as delicious. I recommend freezing these in ice trays, then storing in freezer bags and frozen to have on hand. You can double, triple or quadruple, etc as needed. This recipe lasts me about 2 months.

Brief

Prep 15 mins

Additional: 8hrs

Total: 8hrs15 mins

Servings: 12

Yield: 12 servings

Puerto Rican Sofrito Recipe

Ingredients

9 cloves garlic

coarsely chopped

4 green bell peppers

seeded and chopped

2 red bell peppers

seeded and chopped

2 green chile peppers

seeded and chopped

2 onions

chopped

Italian Amaretto Margaritas

Side Dish

Directions

Step 1

Place the garlic green bell peppers red bell peppers green chile peppers and onions into a food processor and process to a coarse puree. Spoon the sofrito into ice cube trays and freeze. Once the cubes are solidly frozen transfer them to a resealable freezer bag. Keep frozen for use as needed.

Nutritional Information

Puerto Rican Sofrito Recipe

Servings Per Recipe:12

Calories: 35.6

% Daily Value *

Protein: 1.2g 3%

Carbohydrates: 8g 3%

Dietary Fiber: 1.9g 8%

Sugars: 3.8g

Fat: 0.2g

Vitamin A Iu: 857.1IU 17%

Niacin Equivalents: 0.8mg 6%

Vitamin B6: 0.2mg 15%

Vitamin C: 78.9mg 132%

Folate: 22.1mcg 6%

Calcium: 19.5mg 2%

Iron: 0.4mg 2%

Magnesium: 12.6mg 5%

Potassium: 201mg 6%

Sodium: 4.4mg

Thiamin: 0.1mg 7%

Calories From Fat: 1.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.