Galic Culantro Sofrito

You Will Need:

  • Culantro, ½ cup leaves, chopped
  • Cilantro, ¼ cup leaves, chopped
  • Jalapeno Pepper, 1 each, halved, seeds removed
  • Onion, ¾ cup, diced
  • Tomatoes, 3 large, chopped
  • Garlic, 1 head, peeled and halved
  • Butter, ½ Tbsp
  • Salt and Pepper, ½ Tbsp each
  • Olive Oil, 3 Tbsp
  • Lime Juice, 1 Tbsp

Recipe Serves: 6

Place all ingredients in a food processor or blender and pulse until finely chopped like salsa and well combined.
Transfer to an airtight container and store in the refrigerator for up to two weeks.
*Sofrito can be used as a sauce on top of grilled meats, as a side dish to vegetables, or even as a salsa-like dip. It can be used hot or cold.

Recipe developed by Chef Katie Reineberg and edited by Chef Danny Klein.