Puerto Rican Sofrito (Recaito)
from https://salimaskitchen.com/

This is my family’s version of Puerto Rican Sofrito, also known as Recaito, and use it as an easy and flavorful base for stews, rice dishes, and more! While it’s pretty easy to find premade at the grocery store and online, the flavor is on another level when you made from scratch. Plus, it’s extremely easy to make in a matter of minutes.

Recaito is a traditional staple in Puerto Rican cuisine, often compared to mire poix in French cuisine. It’s commonly used as a base to build flavor in recipes like this Arroz con Pollo and Picadillo.

Here are some of my favorite uses:

• As a base for soups & stews – sofrito makes a super flavorful base to almost any savory dish you would use onions and garlic in.
• Stuffed in things – similar to my empanadillas recipe, this recaito makes an excellent addition to anything you’re adding a filling to. Think empanadas, dumplings, and fritters.
• In sauces – swirl a spoonful of this stuff into your favorite sauce and taste the impact of the garlic, onion, peppers and herbs.

1 onion (yellow or white)
2 cups peppers (cubanelle, aji dulce, bell peppers, Italian sweet peppers, etc.)
4 cloves garlic
1 cup culantro and/or cilantro (1/2 cup of each or 1 cup cilantro if it’s all you can find)

Prep the alliums & peppers. Peel the onion & garlic. Roughly chop the onion and peppers, taking time to remove the seeds.

Blend. In a food processor combine all ingredients and pulse until a consistent mix is formed. Use as a base for any savory dish you like!

Notes

Store any leftovers in the fridge for up to 1 week or freeze in large silicone molds (or ice cube trays) and use for months.

Yield: 10 servings