Active Time
10 MIN
Total Time
30 MIN
Yield
Serves : 1 cup

How to Make It

Step 1    

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.

Step 2    

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.

Make Ahead

Puerto Rican sofrito can be made ahead and refrigerated for up to one week.

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