Sofrito is used in much of Puerto Rican and other Latin American countries' cuisine. It's a must make and have in your fridge. You can store it in your refrigerator for up to two weeks. Many just make a huge batch and freeze the extra for storage. Frozen sofrito can last for months.
Traditional sofrito (at least in my household... but, your kitchen your rules!) has culantro (or recao) and ajices dulces and both are hard to find but you can still make a very delicious sofrito with these 5 very common produce items you can find in any grocery store: red and green bell peppers, onion, garlic, and cilantro. Whip it up in the blender until pesto consistency.
I like to strain the green juice from the sofrito and set it aside to make Mojo which is used to marinate meats and season your stews, soups, and most anything you want to give extra savory flavor. Just add the juice of one lemon, one lime, 1/4 cup of vinegar, and oregano (to your liking) and viola... Mojo!
I hope you take full advantage of the versatility in cooking with sofrito!
