It’s easy to make and can be used in many recipes. It keeps well when you freeze it. I use it in beans as well as soup and stews. It makes my shredded pork, chicken or beef very tasty.
Puerto Rican Sofrito
3 bunches of cilantro
1 package of culantro (if available, also known as chaden beni)
2 large onions
2 green bell peppers
black pepper to taste
In a food processor put in 1 and ½ of the cilantro bunch and ½ of the culantro package. Add about ½ cup olive oil, 1 green pepper cut in strips and one large onion cut in pieces. Add about 3 heaping tablespoons of garlic and ½ tsp of black pepper. Turn on food processor and let mix until it is a thick liquid. If it is not blending well try adding more olive oil. This should be a rich green paste. I spoon my mixture into ice cube trays and freeze overnight. Repeat the process for the second batch. The next day I put in freezer bags, label and date it. For a typical pot of beans I use 3 cubes, for arroz con pollo I use 4-5 cubes.