I actually use cilantro and italian parsley together when I cook. And I think I was doing it unconsciously to this day. Now that you've said it, it all makes sense. LOL.
I’ve been doing the the ice cube tray filled with sofrito for over forty five years, or more. I was the 1st person to do this that I know of. It makes it convenient to cook when you don’t have to continuously prepare your base. And as you are aware, that’s the most time consuming part of cooking Puertorican food. My mother was the best cook ever. As was my older sister Auria and a cousin Eugenia. Exceptional cooks. Pasteles, arroz con gandules, Pernil ,asopao , etc. I have yet to taste anyones cooking that could match it. I try, but it’s never the same. I make my sofrito the way you do, using all the same ingredients. With the exception of the cilantro verses culantro. Since I live in Cincinnati (moved here from New York) culantro is hard to come by. So I use cilantro. And the ajeses dulce are as well. I appreciate the tip of using the snacking peppers? and also adding the Italian parsley. BTW, my granddaughter just graduated from culinary school last year. Maybe I can teach her something new. 😂 keep on cooking. We need more Puertoricans that can keep our culinary skills alive.
I don't know that you were the first person who started the ice cube storage trick. Abuela Leria taught it to me when she was 70 and had been doing it for decades before I was even born with those old school metal ice cube trays. It doesn't matter though. It just shows we are efficient when we need to be! LOL!
I have been using ice cube trays not only for sofrito but for so many other things to preserve food. My grandmother thought me that in the 70s. Also, to make sofrito last longer, I add salt and olive oil and it doesn't change color or taste. Of course, when using sofrito have in mind it already has salt and not a lot so you can add condiments to the food such as adobo.
Baby Girl, I'm Black American and I made Your Sofrito, using Olives, Capers, and Italian Parsley...!!! My Sofrito is the BEST..!!! I went to bed 🛏️ eagerly awaiting the Next day so I could Eat my Sofrito again..!!! It is AMAZING!!!! Thank You! What's the name of the Music 🎵 on this Video? It is Dope..!!! I'm making your Pernil for Christmas. I hope I have enough Sofrito left over, it's just that Good!!! I USED tons of Garlic and I mean it is GOOD 👍.
I recently discovered your channel and i love it. Im not Puerto Rican but I love the cuisine, people and culture. My friends and coworkers showed me how to cook a lot of dishes back in the late 80;s early 90's. We don't put the capers and olives in the sofrito but we use them in many dishes, especially the rice dishes. i recently moved so finding the culantro and ajices was a scavenger hunt and i have to travel some distance but its worth it. i'm making rice tomorrow and really looking forward to bagging my sofrito again, I also plan to give some to friends. Thanks for rekindling my passion for this delicious food, your personality is awesome and yes, you look beautiful without the makeup!. Continued success, we will be watching! 😘
ME TOO IM NOT PUERTO RICCAN THAT I KNOW OF BUT I TOO LOVE THE PEOPLE AND CUISINE AND CULTURE, THERE ARE SOME SIMILARITIES TO MY OWN AFRICAN//AMERICAN CULTURE AND I LOVE THE WAY THIS SISTA IS SO DOWN TO EARTH, FOR REAL AND FUNNY AS EVER WHILE SHARING HER WONDERFUL TRADITIONAL RECIPES WITH US. 😇❤️👍🏾
Gurl u so purdy, u don't need no makeup!❤ U r so beautiful! Mm. No Puerto Rican I know has ever used olives or capers in their receta. I so wanna try that! I love capers & green olives. Thank u for this idea. I'm also lucky to live in an area where there are more Asian markets than there are ordinary stores & 2 of the markets sell recao. I love the flavor way better! I'll never go back to cilantro & parsley. And, we have a ton of Latino markets, & a bunch sell ajies, & so does my favorite Asian market. Yum! ❤❤❤
Every 2nd Sunday, mommy had us in the kitchen making sofrito. Depending on the age and years (5 girls), there was always at least three sisters working the assembly line. Dad at the sink washing the produce. One peeling onions, another peeling garlic, one removing stems/ seeds, and mom at the other end with the food processor on the other end. With a household of 5, we made a lot! Lots of onionstgarlic, (ci)cilantro, ajis, green/red bell pepper, and cubanelle peppers Also, reminds me when the family got together to make pasteles for the holidays in an assembly line too. Dad was at the end wrapping them, and grandma tagged team him in the kitchen mixing/ flavoring the masa. Never tried it with capers and olives, will do for my next batch.
My family’s version is bell peppers and cilantro I think probably because of availability of ingredients. It always has green olives. Will be trying capers in mine for this years Christmas dinner. This is my first year taking over the cooking of the Pernil from my Mom. Wish me luck. Following your cooking video for that too! Happy holidays
Yes! Sofrito with the explanation of the cilantro and where to find it. I only have one place I could find it, exactly where you said the carribean market. Never tried the olives but I will. Thank you!
Hi, first time to view your videos and i Luv it!. I add sweet Italian red peppers 🌶️ and green peppers 🫑 as well. Ive never used the olives but will use it next time! Thk you so much!
Thanks for sharing. I’ve been making Sofrito for over 20 years. Leaving New York going to Pennsylvania and finally living in Florida I’m an able to find some of the ingredients but I did fine yesterday the Culantro Asian market.
I'm a little late to this video, but as soon as I can find the ingredients I plan to make this, and a lot of it, because I think it'll be hard for me to find the stuff. I live in a very rural area. I might have to grow some Culantro, I can't imagine my one grocery store having it lol. Anyway, I wanted to say I love your video, it was very detailed and I'm left thinking I already know how to make it. I have had it before, a really long time ago my dad dated a woman from Puerto Rico. I was young and wild and never thought I'd need her recipes for the great food she made :( . But my doctor is married to a Puerto Rican woman so I can ask her if I have questions. Anyway, I'm so glad to have found your RU-vid channel!! I'm going to tell my friends about it, I'd like to see you have a lot more followers. And you look great with no make up btw :).
What a great comment!! If you have luck growing the culantro let me know. It never seems to grow for me, though I may try it now that we're settled in our house. I'm so glad you're here and hope you enjoy future videos!
I am going to make this tonight for my Christmas dinner (Pernil and Arroz Con Gondules) I was able to find my culantro at Ideal Grocery, the only spanish grocery nearby. I have never used capers or culantro in a recipe but i want to do my best at recreating the Puerto Rican recipes. They had many types of hot peppers at Ideal Grocery but sadly, i saw no Aji Dulces. Even so, i am sure to be delighted with the foods i cook as i have made the recipes a couple times before but without the capers and culantro. Thank you for sharing.
My online post has recommendations on how to substitute the ajies. Hopefully you didn't buy the hot peppers as they'll make your sofrito too spicy: senseandedibility.com/sofrito-authentic-recipe/
Excellent! I especially like that you offer alternatives for hard to find items. Thank you! BTW, I love the addition of olives and capers. It adds to the complexity of the flavors; deepens the flavor.
Thank you so much. My mom just passed and she would always make sofrito. Need to get back in touch with my Puerto Rican side of me. I watch her make pasteles but never gotten the recipe down. Going to have to watch more of your videos, to get the recipe down. I asked my mom if there is a place where you can get the paper and or foil precut? She said yes but never told me. .
I'm so sorry to hear about your mom. You can find the pre cut parchment on Amazon or in most Latin Markets that cater to Hispanic Caribbean populations. I don't recommend using foil, but if your Mami did, you can often find precut sheets of foil at bulk warehouse stores like Sam's or Costco.
I love your style girl… I have been looking for you for a minute.. You are beautiful. Thank you for your beautiful energy… I am Guyanese, we use shadow benni ( married man) lol. Thank you for inspiration. Love from NYC ❤
It's criminal that this video doesn't have a million or more views. I made a small batch with cilantro and parsley as suggested and subbed some hatch chilis because that's what I had on hand. It turned out great! I'll check the local Vietnamese market for culantro and try to replicate yours. I'm curious to see what green peppercorns may contribute?
I’m going to try making both ways, culantro and follow then with cilantro and Italian parsley and see what my children who hate cilantro have to say after they eat 😅. Thanks for this
Just found your Channel. Love the way you explained everything clearly. My Sofrito consists of Culantro, Cilantro, Onions, Garlic, Red Pepper, Green Pepper. If I can't get to the Bodega, then I skip the Ajis. I love the idea of the Olives. I put Olives in my Beans, and Arroz con Gandules, etc... Never thought of actually putting the Olives in the Sofrito. Thank you. BTW: You were too funny at the end😂
Hello from Mississippi,I use all the ingredients except the capers,but I also use olive oil, salt and black pepper...I will try capers next time.Thank you.
Hi Roberto! I love hearing about people's variations of sofrito. I don't add oils or spices to my sofrito because I don't want to be committed to them in other recipes. Sometime I add this sofrito to things like my mayokechu so the oil might interfere with the flavors or consistency.
I love your recipe, and I’d love to make it, unfortunately that was to much cause I wouldn’t need that amount. If I can store it for a few months then I’d make it so fast your eyes would spin. I am truly happy I found your site. Whenever you’re on I’ll be right there. You’re a blessing. Thanks again.
As I mentioned in the video, you can absolutely freeze it for up to six months. Just put it in an ice cube tray and freeze them until solid. Afterwards, you can pop them out of the tray and into a freezer storage bag. It gives you one tablespoon of sofrito that you can store for months.
@@SenseandEdibility I freeze mine and sometimes it lasts me longer than 6 months...and it's fine. Thanks, Martha! I love this recipe...except that there are no aji dulce to be found in CA. Right now, I'm trying to germinate seeds and grow them myself.
I’ve only made it (mom’s recipe) with cilantro/flat leaf parsley, will try the culantro. I do add olive oil when mixing in the food processor and use green bell peppers. Love your channel, as a Latina (from Panamá that grew up in NYC in a PR community) living in the Netherlands this makes me feel like home!
Girl you look good and you know it 🤗🤗. Anyways I wanted to learn how to make sofrito and I came across your recipe which has great types. I know I don’t want to drive around searching for Culantro so I’m going to try your type and use cilantro and flat leave parsley. I’ll let you know how it turned out.
Can't wait to make this! I used to make my own sofrito with tomatoes, cilantro, snacking peppers, onions and garlic, but it would get so watery! Loved having those frozen servings of sofrito for cooking. Got lazy I guess. Love your all green version that won't get water logged! Can't wait to try the olives and capers!
There's a little liquid that pools in the bowl after you blend the sofrito, but you know what I do with it? Add it to my hot sauce or freeze it to add more flavor to my soups and sauces.
We don’t put the onions in because it turns out watery, we add olive oil. We also add cubanelle peppers and the snacking peppers if we can’t find good ajies. I’m love the olive and caper idea, I will definitely be adding those moving forward. And your husband’s right, you do look beautiful 😊
Gracias. Excellent recipe. I like the idea of using capers and olives. Great tip about cilantro and flat leaf parsley. I cannot find Culantro where I live. You are very creative and it jives with the way I cook.
Hey I was wondering if you could show your version of garlic sauce. I tried this and it was a hit. So I can't wait to taste your garlic sauce recipe. Thanks
I hate cilantro but it blends so well with the garlic and onion that I can barely taste it! I’ve had no success at finding culantro so I have to use the dish soap 😂
Good stuff! I also put olives in my sofrito and that is the special sauce. What are your thoughts on also using Cuban Oregano (with the big leaves) in sofrito?
Tammy gave me some from the batch she made, and that’s what I used for the pernil. I will make my own next time and use the olives and capers. I also need to find a good market to get some culantro.
there's really no need for it, especially if you add the olives and capers. Their acidity is enough to slow down oxidation, but I always recommend freezing it if you don't think you'll use it within a week.
Love that for you! Since I add those things, minus water because the veggies create enough liquid, I don't add them to my sofrito. I feel like it's the best way to control salt and fat in recipes.
I'm a fan of if your brain thinks it, you should try it. Since we marinate pork chunks in a sofrito marinade, I think steak tips would be amazing. Here's the marinade I use: senseandedibility.com/pinchos-pork-skewers/
Neither. Lemon will add a flavor that sofrito shouldn't have. Cold water waters it down. If you're concerned about preserving the color, you should freeze it. Otherwise, it's fine.
The list of measurements is in the description. Just click "read more." You can also get the full recipe by clicking the link that says "Fine the full recipe here." Hope this helps.
Do you mean which store? If you mean measurements, you can see them when you click "more" in the description. If you mean where to find the ingredients in the store, I recommend looking in Latin American markets, some Asian markets have them.
