Basics

As a prelude to my weekly recipe testing (beginning August 1st), I figured I would post some of the need-to-know basics of Puerto Rican cuisine and Soul Food. Here's my DISCLAIMER in advance: I am by no means an expert nor a food historian. I'm simply going by what is traditional or custom in my family and by that I mean whatever food we had at a parranda, Fat Saturday, Noche Buena, fish fry, at the beach, Sunday Dinner, etc., is what I'll be preparing.

Now let's get down to business...

When I mention Sofrito, the basis of most Puerto Rican dishes, I am referring to a mixture of some or all of the ingredients below. After all, whatever is in the cupboard or fridge is what we cook with. Our African roots make us masters of improvisation. Here's a kicked up recipe you can start off with:

Sofrito Recipe courtesy of El Boricua

1 bunch cilantro
1 bunch recao
1 head of garlic
3 large onions
1 lb. ajíces dulces
2 cubanelle peppers or 2 large bell peppers
½ cup olives with pimientos
1 sm. jar roasted red peppers
1 tbsp. capers
2 tbsp. crushed oregano
1 tbsp. salt
1 tsp. black pepper
1 cup EVOO (extra virgin olive oil)

It may be difficult to find recao and the ajices dulces, but you must search high and low for these ingredients-- you'll thank me. If by any chance you give up trying to locate a market that sells recao and ajicitos, you can purchase them on-line or just substitute the recao for more cilantro.

Wash, rough chop, and combine all ingredients in a blender or food processor, freeze immediately. (Tip: Some people freeze it in ice trays or a freezer bag.)

Enjoy!