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.
When I have to use cilantro I add a couple fresh sage leaves and it mimics culantro really well... gonna try the parsley next time to see the difference🤗❤️✌️🇵🇷
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.
Ive made some pretty good sofrito for not having all the ingredients when i was in the states i used just cilantro because i didnt know that racao and culantro were the same thing and i couldnt find it. I also couldnt find aji dulce. Here in honduras, i can find culantro everywhere but it doesnt looks as big and full as what you used. I was recently told by my Honduran friend she saw something that looks like aji dulce but ive never seen it. I really want to try your your recipe if i can find everything. I used to put my sofrito in ice trays and use a cube or 2 for my recipies. Great video😊
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. 😇❤️👍🏾
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.
If I can't find ajies or cubanelles, I will use yellow, orange, or red bell peppers. I feel like green bell peppers are too bitter for my tastes, but whatever you love is awesome.
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 enjoy your videos! I have tried your Pernil and it was fantastic! I need some of your Sofrito for your Arroz con Gandules! I'm ready to shop for the ingredients here in NYC, and get to cookin'. Did you ever find out who was slamming your door😄! Yes, I'm subscribed!
I don’t recommend freezing glass at all. Tempered glass isn’t what it used to be and if it cracks during freezing or thawing, you won’t know. I recommend freezing in plastic or metal.
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!
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
If you add a little bit of vinegar to the mix it will add more flavor and also helps keep the sofrito from turning brown and it stays fresh longer in the fridge
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!
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.
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 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 ❤
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! ❤❤❤
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😂
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 RUclips 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 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’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
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.
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 live in San Diego,, there is a huge hispanic and Cariibbean population as well as Asian here but I went ran all over yesterday looking for the Culantro and the Aji Dulce and couldn't find it I'm sure its here somewhere, I know I've seen them before but can't find them now so I have a question, since I will be substituting the Cilantro and Italian Parsley for Culantro , do I still add the same amount of Cilantro (in additon) that I would be using if I was only using the Culantro? I hope that makes sense
Yes, it makes sense. I would use 8 bunches of cilantro and 2 bunches of Italian parsley if you have to replace the recao. Don't forget to get in Asian supermarkets! They sell it by Mexican or Vietnamese coriander or ngo gai.
@@SenseandEdibility I did check a Vietnamese store down the street from me as well as the Latino stores but there are so Asian and Latino stores here, I just ran out of time. I want to get started while my Cilantro is still fresh. Thanks so much for the quick reply!
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!
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.
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?
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.
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 😂
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 😊
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/
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.
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.
I think the best way to know is to follow my recipe to the letter. Besides that, if the sofrito tastes bitter, you've used too many peppers. It's REALLY hard to use too much culantro (recao), but I would just follow the recipe for the best success.
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
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.
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.
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.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
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.
Great minds think alike!
When I have to use cilantro I add a couple fresh sage leaves and it mimics culantro really well... gonna try the parsley next time to see the difference🤗❤️✌️🇵🇷
Ooh! Sage sounds good too!
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.
Very true Daisy, the salt as preservative and the oil creates a bond to avoids the leaves in its own liquid to get brown.
It's super easy to grow, as is cilantro. Very similar flavor. Delish. Don't ever make salsa without it❤
Watching for the first time I love this 🎉🎉🎉🎉🎉❤❤❤❤❤
I'm glad you're here!
Ive made some pretty good sofrito for not having all the ingredients when i was in the states i used just cilantro because i didnt know that racao and culantro were the same thing and i couldnt find it. I also couldnt find aji dulce. Here in honduras, i can find culantro everywhere but it doesnt looks as big and full as what you used. I was recently told by my Honduran friend she saw something that looks like aji dulce but ive never seen it. I really want to try your your recipe if i can find everything. I used to put my sofrito in ice trays and use a cube or 2 for my recipies. Great video😊
Thanks so much! I hope you like it as much as I do.
GOD GIVEN NATURAL GLORY, OUTSTANDING ! LET US ALL WALK IN THAT. THANK YOU FOR SHARING YOUR RECIPE WITH US 😇👍🏾❤️
Thank you!
Can tell she is a real cook.
Yep! Been a chef for over 20 years!
This is the real deal. This is what I'm talking about!!
Abuela and Mami approved! Thanks for watching!
she knows her stuff. that will add lots of flavor
Abuela and Mami taught me well.
Recao (Chandon Beni) is a must ❤❤❤
So glad I just came across your channel! You’re a wonderful teacher and your sense of humor and wit are awesome.
I appreciate that so much.
I am just discovering you and I love learning! So your channel is fantastic! And you look so beautiful without makeup!
Thank you so much!
Beautiful and gorgeous. Beautiful sofrito from a gorgeous No makeup lady. Thankyou 🙏
Thank you so much. That's sweet of you to say!
The rice dish I had at edelweiss bar and grill is called arroz con churrasco!!!
Ah! Okay so sounds like sautéed/seared churrasco with rice. That sounds amazing actually. You may have inspired me to develop my own recipe😂
Please do it it was my favorite dish when I was there…..I can’t wait to get back there again!
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! 😘
Thank you so much! I'm glad your passion is back! Happy holidays!
@@SenseandEdibility you too!!!
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. 😇❤️👍🏾
I’ve never used olives or capers but after watching you I will I’m sure the olives and capers give it great flavor. Great video!
They really do. Even proclaimed olive haters can't even taste them, but they give the sofrito so much flavor.
Wow, olives and capers...love the concept!
So glad I found your channel! I’m Dominican, so I use cubanela peppers. I’m excited to try your recipe. Thank you for all your wonderful videos 💞
Welcome!! I'm so glad you're here!
Produce Junction almost always has culantro, also I've seen at Hmart if there's one near you.
I now live near a store that always carries it.
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.
Let me know what you think! And thank you for sharing such a sweet memory with me.
First time on your channel. You are a wonderful teacher. ❤ I am going to spice up my meals with Sofrito!
A very thorough tutorial, thank you 😊 🙏
I'm glad you found it helpful! 😊
I love you girl, you make everything so simple.
Thank you! I try my best!
Finally made it, thank you so much, it's lovely 😍 got my hands on some culantro.
That's the best feeling in the world when you can finally locate that elusive ingredient, LOL!
@@SenseandEdibility oh my goodness yes, it was like finding GOLD 😂
I love parsley
Italian parsley is my favorite.
X brilliantly done
Great video thank you for explaining all the ingredients!
My pleasure!
Thanks for sharing. I can smell it. I add cubanelle peppers to mine
I use green bell peppers. I freeze my Sofrito in ice cube trays. I use Cilantro here in Arizona.
If I can't find ajies or cubanelles, I will use yellow, orange, or red bell peppers. I feel like green bell peppers are too bitter for my tastes, but whatever you love is awesome.
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 👍.
It's not a commercial track. I purchase my music for my videos, but I'm glad you like it.
Dope video! Will save tons of cash and level up my meals tremendously. Hopefully we'll see a mofongo video next!
Yes! I've been trying to get a mofongo recipe up, but life has been life-ing, LOL! Thanks for your support and for watching.
Love watching your videos 🤗❤️👍🇵🇷
Thank you so much!
I use culantro and i love how it taste
Me too!
I enjoy your videos! I have tried your Pernil and it was fantastic! I need some of your Sofrito for your Arroz con Gandules! I'm ready to shop for the ingredients here in NYC, and get to cookin'.
Did you ever find out who was slamming your door😄! Yes, I'm subscribed!
Just your basic Texan here. I'm gonna have to give your sofrito and pernil a shot. Thanks for sharing!
You won’t regret it!
I'm literally watching your show for the first time # speechless 👏👍 yummy!!!! Thank you
So glad you're watching!
can I freeze the soffit in Mason jars instead of freezer bags
thank you your explanation was on point 😊
I don’t recommend freezing glass at all. Tempered glass isn’t what it used to be and if it cracks during freezing or thawing, you won’t know. I recommend freezing in plastic or metal.
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!
My pleasure! Glad you're here!
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
Happy holidays to you!
I love your vocabulary. A very intelligent Boricua 🇵🇷 Woman. I started making my own sofrito today so I’m watching different recipes!
Thanks so much!
You are amazing! Thanks for sharing❤
You can find culantro seed to grow your own in some Asian seed catalogs. It is hardier than cilantro. Just google it 😊
If you add a little bit of vinegar to the mix it will add more flavor and also helps keep the sofrito from turning brown and it stays fresh longer in the fridge
I prefer not to because not all of my recipes need the flavor of vinegar. But, whatever works for you is awesome.
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!
My pleasure! Enjoy!
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.
It really does, doesn't it? I'm glad you found it helpful
love your channel . Making your Pernil on Saturday. Needing help with the sofrito.
Emjoy!
You deserve more subs
I agree! Don't forget to share so we can make it happen!
I was struggling forever to find culantro and now I found it in the local Asian market here in Atlanta!
Awesome to hear that!!
Good tips thx
You bet!
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.
The Asian markets are always a great place to find what we need!
I use all three in my Sofrito. Culantro,Parsley and Cilantro. I never used olives or capers. I will give it a try. Thanks 🙏🏽 for sharing
Enjoy it! Let me know what you think!
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 ❤
Thanks so much!
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!
❤❤❤
Yes, the olives and capers really level up the sofrito. I love the flavor they give it.
You are a very talented RUclipsr..I'm going to make your Pernil ..thanks so much 😊
I appreciate that so much, Izzy. Let me know what you think of it when you do!
Thank you for all the detailed information on ingredients!
You are so welcome!
*LOVE YOUR VIDEOS*
*THANK YOU FOR THE RECIPES*
You are so welcome!
Cant wait to put olives in my sofrito!
You're going to love it!
No one in my family has ever made sofrito. As far as I know I will be the first to give it a shot.
You're going to hit it out of the park.
Love this recipe. It's quick and easy and the sofrito makes all my stews and beans as well as my red rice (like arroz con gandules) delicious!!
I'm SO glad you like it!!
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😂
Thank you so much! I appreciate you watching!
Absolutely awesome chef. Thank you your Chanel is the best.
Wow, thank you
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 RUclips 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!
Thank you for the recipe! Easy to prepare and store! You are amazing!!look forward to more delicious recipes
Hope you enjoy
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.
Thanks for sharing this recipe with me
It's my pleasure!
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
I love it when folks do that. Let see how much people really hate stuff after they swoon and drool over it, LOL!
Great job, different from mine and I'm sure very tasty!
I appreciate it!
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.
Awesome recipe!!!!!
Thanks so much!
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 live in San Diego,, there is a huge hispanic and Cariibbean population as well as Asian here but I went ran all over yesterday looking for the Culantro and the Aji Dulce and couldn't find it I'm sure its here somewhere, I know I've seen them before but can't find them now so I have a question, since I will be substituting the Cilantro and Italian Parsley for Culantro , do I still add the same amount of Cilantro (in additon) that I would be using if I was only using the Culantro? I hope that makes sense
Yes, it makes sense. I would use 8 bunches of cilantro and 2 bunches of Italian parsley if you have to replace the recao. Don't forget to get in Asian supermarkets! They sell it by Mexican or Vietnamese coriander or ngo gai.
@@SenseandEdibility I did check a Vietnamese store down the street from me as well as the Latino stores but there are so Asian and Latino stores here, I just ran out of time. I want to get started while my Cilantro is still fresh. Thanks so much for the quick reply!
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!
Thanks for watching! Happy holidays!
Like your vid , I will try the olives and capers.
Please do and let me know what you think!
I came across this video and I couldn't recognize if it was you or not. You look so much younger and even prettier without the makeup!
🤣😂I filmed this about 3 (almost 4) years ago and had just gotten braces put on. I was a whole different person😂🥲
Nena you yes you ARE the Best.
Thank you!
Lol I picked up hot Jamaican peppers. Thank goodness I read the label before washing.
Lol
OH NO!!! I've heard people making that mistake and not realizing it until it was too late. Thank goodness you caught it beforehand!
Great video! Thank you for sharing. I would really love a tutorial on how to make some piqué for the pernil
Great suggestion! Thanks for watching!
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.
@@SenseandEdibility That's awesome!
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 think they may add a bit more astringency than you're looking for, but I'm all about experimenting. Let me know if you do it and how it turns out.
Fantastic!😊
What the difference of the one thats red?
Can you show the sofrito that orange in color? What is the difference between this recipe and the red one?
The red sofrito has tomato (in some form) added. Green sofrito is the base without tomatoes.
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.
I think you'll be pleasantly surprised!
Thank you so much…now I know how to make it.
I’m glad to know that!
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 😂
Have you checked Asian markets for culantro? I often find it there more than in Hispanic markets.
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 😊
Thank you.
Try, I promise you You will look Love it..!!!
You look beautiful, and I love your recipes
You are so sweet, Alba. Thank you so much!
Great recipe. ❤️ Did it just now. Came out really well. ❤️ 💙 💜 💖 💗
So glad you liked it.
Anyone think steak tips marinated in sofrito would be good?? My friend made me some sofrito never used it before lol
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/
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.
Thanks so much! I appreciate that.
Fantastico!!!!! Ty
My pleasure! Enjoy!
Where do i find ingredients at
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.
Question. Is it possible to use too much culantro and peppers? How will I know if I did it correctly?
I think the best way to know is to follow my recipe to the letter. Besides that, if the sofrito tastes bitter, you've used too many peppers. It's REALLY hard to use too much culantro (recao), but I would just follow the recipe for the best success.
Can’t wait to try your soffits recipe and make my own. Thank you so much for sharing your recipe.
Hope you enjoy
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
Hi! So glad you liked it. I'll work on a video for al ajillo sauce soon. Life is crazy right now, but I'll do my best.
@@SenseandEdibility ok great and thanks. No rush I totally understand when your able to get to it. I'll be looking forward to it. Take care
I add olive oil and salt to my sofrito as well as a little bit of water in the blender
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.
Nice recommendation! Thanks!
Thanks for watching!
Would a tablespoon of lemon juice in the storage container slow down the sofrito from turning brown like on avocado? Thanks
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.
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?
I'm all about trying things at least once. I add oregano to most of my dishes, so I don't think it would taste bad at all.
@@SenseandEdibility Ashe
I add olive oil and some salt to my homemade sofrito.. it last a long time in the refrigerator.
It's so cool to read about the different ways people make sofrito.
Great idea's
Thanks!
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.
Las Americas on San Pedro always has it in stock!
@@SenseandEdibility I always find culantro in the Asian Market.