In Puerto Rico sofrito ( > ? freir = to fry) is a mixture of herbs and spices which is essential in the preparation of many foods, but particularly beans. Each household has its own secret recipe or you can buy it in jars at the store (this fact is also kept secret). I have been assured that the following is *the* authentic recipe:
Combine in food processor:
  • 1/2 onion, chopped
  • 1 Italian frying pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • 2 sweet chile peppers (Aj√≠ Dulce), seeded, chopped
  • 1/4 cup chopped fresh cilantro leaves
Still, I've seen many varieties of sofrito with tomatoes added.
There seems to be some confusion about the proper name for the leaf. I've also heard culantro or recao. Indeed, I've seen recao in the diminutive form, recaito on the label of what looked to me like frozen green sofrito.

As I say, sofrito is an important ingredient in Puerto Rican beans, but it can be added to stews of all kinds like cabrito ( = goat), mondongo ( = tripe) and gandinga ( = pork liver and other pig innards).

Log in or register to write something here or to contact authors.