This Puerto Rican-style sofrito (not to be confused with Italian, Caribbean, Cuban, Dominican, Colombian, Haitian or Mediterranean sofritos) is made with roasted bell peppers, onion and garlic and flavored with herbs.
Slideshow: Latin American Recipes
1 red bell pepper, seeded, stemmed and quartered
1 white onion, peeled and quartered
8 garlic cloves, unpeeled
1/4 cup plus one tablespoon extra-virgin olive oil
1 lime, juiced and zested
1/4 cup pitted green olives
1 bunch cilantro
1 tablespoon dried oregano
1 tablespoon ground cumin
How to Make It
Preheat the oven to 500º. Drizzle the bell pepper, onion and garlic with one tablespoon of olive oil and place in a single layer on a baking sheet. Roast until the edges of the vegetables begin to blacken. Remove from the oven and let cool for 10 minutes.
Peel the garlic and add to a blender with the bell pepper, onion, olive oil, lime juice and zest, olives, cilantro, oregano and cumin. Season with salt and pepper and pulse until finely processed.
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