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.
Notes
Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.