Culantro Sofrito

Name: Culantro Sofrito
Total time: 13 min
Yield: 2 servings
Cuisine: puerto_rican
Ingredients: 6 pcs Garlic; 12 g Culantro; 20 g Cilantro; 1 pcs Yellow Onion; 3 tbsp Annatto Oil; 1 pcs Green Bell Pepper; 1 tsp Kosher Salt; 0.3 tsp Black Pepper; 1 pcs Lime

Herbaceous, garlicky and vivid, this green base brings instant depth to weeknight Puerto Rican cooking.

Ingredients

6 pcs Garlic
12 g Culantro
20 g Cilantro
1 pcs Yellow Onion
3 tbsp Annatto Oil
1 pcs Green Bell Pepper
1 tsp Kosher Salt
0.25 tsp Black Pepper
1 pcs Lime

Method

Roughly chop {culantro} and {cilantro}, finely dice {yellow_onion} and {green_bell_pepper}, and mince {garlic} so the mixture blends evenly and cooks out quickly in weeknight dishes.
Blend {culantro}, {cilantro}, {yellow_onion}, {green_bell_pepper}, and {garlic} with {annatto_oil}, {lime}, {kosher_salt}, and {black_pepper} until thick, spoonable, and bright green with a loose puree texture.
Transfer {culantro} mixture to a clean jar or ice cube tray. Refrigerate for quick use through the week, or freeze in portions so you can drop it straight into a hot pan.