This is the Sofrito that scents my Grandma’s home every day. It’s the Sofrito I grew up on and it’s the same I use for most recipes in my own cooking. So why do I call this Quick Sofrito? It utilizes the same core ingredients found across most Sofrito recipes, and can be used as the base for any recipe that calls for it. You can also tweak it with extra herbs/spices to make it more specialized for different dishes. My favorite thing about this recipe, aside from the delicious smell/flavor, is that you can make a huge batch and freeze it into portions. Whenever you need a little flavor boost, you can easily grab a cube out of the freezer!
Yield: 3-4 Cups
8 Aji Dulces or 4 Cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)
18 medium Garlic cloves, peeled
1 large bunch Cilantro or 1/2 bunch of Recao, rinsed and roughly chopped
10-15 Spanish Manzanilla Olives Stuffed with Pimiento
If using a mortar and pestle, give all the ingredients a rough chop and slowly mash them together into a paste.
If using a food processor or blender, add all ingredients and puree until a paste.
If not using all right away, use an ice cube tray to portion and freeze the sofrito. Once frozen, add cubes to a freezer safe bag or container.