Puerto Rican Sofrito Base
MEAL PREP
Naturally Keto / Puerto Rican Traditional.
A standard food processor is the fastest way to build flavor on a weeknight. A true Puerto Rican sofrito is an emerald-green explosion of flavor—a meticulously blended aromatic paste of culantro, a fistful of cilantro, garlic, sweet peppers, and onions. Pack a silicone ice cube tray with the batch, then drop a frozen cube directly into a hot pan with pork belly, chicken thighs, or a sizzling ribeye; as soon as the green puree hisses, build a complex foundation without sugary commercial marinades.
Per serving (2 tablespoons): NET CARBS: 2 g Total carbs: 3 g | Fiber: 1 g | Sugar alcohols: 0 g Fat: 1 g | Protein: 0.5 g Calories: ~15
Ingredients
- yellow onions2 med
- green bell peppers2 med
- head of garlic1 med
- ajíes dulces10 med
- recao1 large bunch
- fresh cilantro1 large bunch
- extra-virgin olive oil1/4 cup
- coarse kosher salt1 tbsp
Method
- 01
Load the quartered onions and garlic cloves into the bowl of a large food processor.
Pulse five to six times until roughly chopped.
- 02
Add the green bell peppers and ajíes dulces to the mixture.
Pulse again until the vegetables begin to break down into a chunky paste, scraping down the sides of the bowl with a rubber spatula if necessary.
- 03
Pack the recao and cilantro into the processor and pour the olive oil and salt over the herbs.
Process continuously for thirty to forty-five seconds until the mixture becomes a cohesive, bright green puree that retains slight texture but contains no large chunks.
- 04
Spoon the pureed sofrito into standard ice cube trays and freeze overnight.
Once solid, pop the cubes out and store them in an airtight freezer bag for up to six months.
Notes
Drop frozen cubes directly into hot animal fat for a ten-minute sear.
To use this base on a busy weeknight, heat tallow, lard, or butter in a skillet. Toss in one or two frozen sofrito cubes directly from the freezer. Sauté for two minutes until the moisture evaporates, then add your protein for a hyper-fast, flavor-packed skillet meal.
Recao is the soul of this dish, offering a deeper, earthier punch than standard cilantro.
Often labeled culantro or Mexican coriander, this herb is essential. If you cannot find it at a local Latin or Asian grocer, simply substitute a second bunch of standard cilantro.
Ají dulce peppers look identical to ultra-spicy habaneros but have absolutely zero heat.
Always ask the grocer to confirm before buying, or check the label. If you cannot find them, substitute an equal weight of mini sweet snacking peppers.
From Keto 10 Minute Meals.