Alex's Sofrito

Cinco de Mayo - Side Dish

Living in the States, it has been hard for me to find the original ingredients for traditional sofrito from Puerto Rico, so this is the base I came up with and have been using for years in all of my Latin bean, stew, soup or rice recipes. I always keep a small bowl of it in the fridge and freeze the rest. Enjoy!

Brief

Prep 40 mins

Total: 40 mins

Servings: 32

Yield: 4 cups

Alex's Sofrito

Ingredients

2 large onions

chopped

3 heads garlic

cloves peeled and trimmed

1 green bell pepper

seeded and chopped

1 red bell pepper

seeded and chopped

1 yellow bell pepper

seeded and chopped

1 bunch fresh cilantro

stems trimmed

2 tablespoons dried oregano leaves

1 tablespoon white vinegar

1 tablespoon ground cumin

1 teaspoon ground black pepper

1 pinch salt

Campbell's Cheesy Chicken and Rice Casserole

Side Dish

Directions

Step 1

Combine onions garlic cloves green bell pepper red bell pepper yellow bell pepper cilantro oregano vinegar cumin black pepper and salt in a food processor; process into a smooth paste.

Nutritional Information

Alex's Sofrito

Servings Per Recipe:32

Calories: 15.6

% Daily Value *

Protein: 0.6g 1%

Carbohydrates: 3.4g 1%

Dietary Fiber: 0.6g 3%

Sugars: 0.7g

Fat: 0.1g

Vitamin A Iu: 270.9IU 5%

Niacin Equivalents: 0.2mg 2%

Vitamin B6: 0.1mg 6%

Vitamin C: 10.7mg 18%

Folate: 5.9mcg 2%

Calcium: 19.9mg 2%

Iron: 0.4mg 2%

Magnesium: 5.1mg 2%

Potassium: 67.1mg 2%

Sodium: 7.6mg

Calories From Fat: 1.2

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.