Traditional Puerto Rican Sofrito Base

1. 1

   Position the oven rack about 6 inches from the heat and preheat the broiler. Line a baking sheet with aluminum foil.

2. 2

   Slice the green bell pepper and red bell pepper in half from top to bottom; remove the stems, seeds, and ribs. Arrange the peppers cut-side down on the prepared baking sheet. Lightly brush them with 2 teaspoons olive oil.

3. 3

   Broil until the pepper skins are blackened and blistered, 5 to 8 minutes. Move the peppers to a resealable plastic bag, seal it, and let them steam as they cool, about 15 minutes. Peel off and discard the skins under running water, then chop the flesh into large pieces.

4. 4

   Add the pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers to a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until the mixture is pureed but still slightly chunky.

5. 5

   Divide the blended mixture among four 16-ounce containers, filling each about 3/4 full. Pour 2 to 3 tablespoons olive oil over each to help preserve it. Seal the containers and refrigerate.

• Calories 133.7 kcal Moderate
• Protein 0.33 g Low Source
• Carbs 27.15 g Moderate
• Total Fat 0.6 g Low Source
• Saturated Fat 0.08 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.04 mg Low Source
• Sodium 1045.49 mg High
• Fiber 2.65 g Low Source
• Sugar 14.0 g High
• Added Sugar 9.81 g Moderate
• Calcium 171.43 mg Moderate
• Iron 0.58 mg Low Source
• Potassium 60.22 mg Low Source
• Vitamin A 127.89 mcg_rae Moderate
• Vitamin C 23.19 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅