Ingredients
Method
- Prep the Vegetables: Begin by washing all your vegetables in cold water. Chop the bell peppers, removing the tops and seeds. With Aji Dulces, simply remove the stems and keep them whole.
- Peel and Slice: Peel and slice the two large onions and the two full heads of garlic. Cut a bundle of Italian parsley and another bundle of cilantro, ensuring you trim the stems to prevent any food processor jams.
- Food Processor Magic: Transfer all your prepped veggies into a food processor. To avoid overloading the processor, add them in batches.
- Season Your Sofrito: Add two teaspoons of ground cumin, two teaspoons of paprika, two teaspoons of oregano (opt for Dominican oregano for extra flavor), two teaspoons of Adobo seasoning, a quarter-cup of olive oil, and half a teaspoon of black pepper.
- Blend and Process: Blend your Sofrito until it reaches the desired consistency. Gradually add the remaining veggies as you go.
- Storage: To preserve your Sofrito, transfer it to ice cube trays and freeze it. Once the cubes are frozen solid, place them in a freezer bag.
Nutrition
Notes
Pro Tips:
Toast your whole cumin seeds in a dry pan before grinding them fresh for the sofrito. Pre-ground cumin loses its oils quickly, but toasting whole seeds awakens volatile compounds that give Dominican sofrito its distinctive earthy backbone that store-bought versions lack. Source your ají dulce peppers from a Latin market rather than substituting - they have a unique floral sweetness without heat that's irreplaceable. If unavailable, use half the amount of mini sweet peppers, but know the flavor profile will be different from authentic sofrito. Cook your sofrito low and slow for at least 20 minutes, stirring occasionally. The vegetables need time to break down and meld together - rushing this creates a chunky paste instead of the smooth, unified base that properly supports rice, beans, and stews. Make a large batch and freeze portions in ice cube trays. Sofrito actually improves after freezing as the flavors continue to meld, and having cubes ready means you can add authentic Dominican flavor to any dish in seconds.
Toast your whole cumin seeds in a dry pan before grinding them fresh for the sofrito. Pre-ground cumin loses its oils quickly, but toasting whole seeds awakens volatile compounds that give Dominican sofrito its distinctive earthy backbone that store-bought versions lack. Source your ají dulce peppers from a Latin market rather than substituting - they have a unique floral sweetness without heat that's irreplaceable. If unavailable, use half the amount of mini sweet peppers, but know the flavor profile will be different from authentic sofrito. Cook your sofrito low and slow for at least 20 minutes, stirring occasionally. The vegetables need time to break down and meld together - rushing this creates a chunky paste instead of the smooth, unified base that properly supports rice, beans, and stews. Make a large batch and freeze portions in ice cube trays. Sofrito actually improves after freezing as the flavors continue to meld, and having cubes ready means you can add authentic Dominican flavor to any dish in seconds.
