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Ingredients
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1 large green bell pepper
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1 large red bell pepper
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2 teaspoons olive oil
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10 sweet chile peppers (ajicitos dulces), seeded
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1 large yellow onion, quartered
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1 bunch scallions, trimmed
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2 plum tomatoes, seeded
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25 cloves garlic, peeled and trimmed
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2 bunches fresh cilantro, ends trimmed
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2 bunches culantro
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¼ cup pimento-stuffed green olives
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5 large leaves Caribbean wild oregano (oregano brujo)
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2 tablespoons capers
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½ cup olive oil, or more as needed
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¼ cup water
Directions
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Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
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Cut green bell pepper and red bell pepper in half from top to bottom; remove stems, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
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Roast under the preheated broiler until skin on peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
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Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
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Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.
Cook’s Note
Substitute yellow onion with white Spanish onion if desired. Substitute green and red bell peppers for a cubanelle (Italian frying pepper) and a roasted red pepper if desired. If doing so, skip steps 1 to 3. Sweet chile peppers (ajicitos dulces) can be substituted with small Italian sweet peppers. If you are unable to find culantro, use 2 more bunches cilantro. If you are unable to find Caribbean oregano brujo, use 2 tablespoons fresh oregano or 1 tablespoon dried oregano instead. Plum tomatoes can be replaced with 2 teaspoons tomato paste. Substitute vinegar for water if preferred.
Sofrito also makes a great marinade when combined in a 2-to-1 ratio with an acid (vinegar, lemon, lime, or bitter orange juice), oil, and 1 teaspoon each of salt and pepper.
The mixture can also be frozen in cubes — just remember to float olive oil on top of cubes as well. When frozen, separate cubes and store them in freezer bags.
Nutrition Facts (per serving)
29 | Calories |
2g | Fat |
3g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings Per Recipe 64 | |
Calories 29 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 0g | 2% |
Sodium 29mg | 1% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 2% |
Total Sugars 1g | |
Protein 1g | 1% |
Vitamin C 42mg | 46% |
Calcium 12mg | 1% |
Iron 0mg | 2% |
Potassium 92mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.