Sofrito can be found in every Puerto Rican home. We use this stuff religiously. I find myself pulling it out, with dishes that aren't even Caribbean. Sofrito brings life to any dish. It is also so easy to make. Just one batch can last you for weeks or longer. In Southern California, it's kind of hard to find ají adulces and recao. These ingredients are very important for that authentic taste. Ají dulces are sweet perennial peppers found in Latin America and the Caribbean. They look like a habanero but aren't as hot as one. Recao also known as culantro, sawtooth herb, and Vietnamese cilantro, is an herb that has a pungent cilantro taste. If these ingredients aren't available near you, you can substitute with double the cilantro and small sweet peppers. 
 
Growing up, my mom and grandpa would always make a huge batch of Sofrito. They would make an event out of it. Salsa music would be playing, Bacardi would be passed around, and I was peeling ají dulces. Any way I could get myself involved, I was there. This recipe is special to me and has been passed down for many generations. I am excited to share it with you.
xoxo