Reviewed: May 23, 2012

These are good ingredients... In my sofrito I always use two bunches of culantro not to be confused with cilantro, 2 bunches of cilantro, at least 12 cloves of garlic, an onion, and 4 peppers (2 red and 2green) I omit salt, pepper, and tomatoes since a lot of puerto Rican dishes have a lot of different seasoning anyway.

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Reviewer:

Doublemint1210

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Cooking Level: Beginning

Reviewed: May 1, 2012

I was born and raised in Puerto Rico and this is a great sofrito recipe. There are different variations on how to prepare sofrito; some people add ham, others add annato (achiote) to give it color, etc. I personally leave out the salt and black pepper (this is the first I've heard of adding those seasonings to sofrito) just because it you want to have control of how much salt you will add to the dish (especially if you're in a salt restricted diet). If you aren't Puertorican and you're following a recipe from a recipe book or internet, you'll notice it will contain salt or adobo. Usually recao (culantro), and ajies dulces (very similiar to habanero peppers but they are sweet), are hard to find (at least here in the northern states), so don't get frustrated, it's ok if you don't add them... trust me, the sofrito will still turn out to be great! Kudos to you "FIVEBRIGS" for adding this recipe!!!

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Reviewer:

S. Soto

Reviewed: Apr. 29, 2012

I love, love, love this recipe. I took the advice to make it in bulk and freeze it in ice cube trays and store the cubes in a plastic bag. It makes the arroz con pollo meal much easier that way. It doesn't lose flavor when you use the sofrito frozen. Thanks for this one.

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Reviewer:

amw1229

Cooking Level: Intermediate

Home Town: Niceville, Florida, USA

Living In: Dayton, Ohio, USA

Reviewed: Oct. 13, 2011

This is it! The real deal! Best sofrito recipe on the internet. Instead of going crazy and peeling 3 garlic heads worth of cloves, I buy them already peeled and use 15 cloves per garlic, so in this recipe, it'd be 15x3=45 garlic cloves. I also used Italian green peppers instead of bell and 1 sweet Italian red pepper. The amount is also perfect to pass out to a few family members as well. I enjoy sharing the wealth lol! This sofrito smells divine, and tastes amazing!! I cooked it with pernil. Mouth watering! Was a hit with my family. Bon appetit!!

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Reviewer:

darktiny1

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Reviewed: Jul. 5, 2011

I seldom make a review, but had to take a moment to give a BIG Thank You for this recipe! Thanks so very much for sharing this! If I could I'd give you a hug....

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Reviewer:

nancydotslash

Reviewed: Jun. 14, 2011

Great recipe!! If you look at it compared to Goya, consider this: when you make your own you have no preservatives and especially no MSG. Almost all Goya seasonings have MSG which is why I am always on the lookout for recipes to make my own. The reviews for this are awesome, can't wait to make it. Thanks so much for the recipe. (FYI, MSG has a lot of "aliases"...yeast extract, autolyzed soy protein, they can even call it "natural flavoring"...it's crazy, and hard if you are avoiding it.) Thanks to the person who suggested ice cubes also...great idea!

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Reviewer:

rickyjean

Reviewed: Jun. 9, 2011

Esta receta como hacer un buen "Sofrito" Es la mejor para darme buen gusto al mi arroz con pollo y con gandulez tendremos que aprender de usted muchas personas cracias por sus recetas.

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