Sofrito Dip Recipe I Ají dulce I Coqui the Chef

Coqui the Chef’s Food Tip:
Sofrito is a Spanish word referring to a culinary combination of fresh veggies and herbs used as a base for many traditional Spanish dishes. This recipe is used as a dip for chips it has less garlic and onions.

1 medium red and green bell pepper, seeded and cut into chunks

Half of the red onion, peeled and cut into chunks

4 garlic cloves, peeled

Quarter bunch of cilantro leaves with or without stem washed

quarter bunch of parsley leaves with or without stem washed

1 ajices dulce, *sweet pepper, for some spice, washed and seededWhat are aji dulce? Ají dulce in Puerto Rico, it is known as ají dulce, ajicito or ajíes (sweet pepper and two words for small pepper, respectively, in Spanish) In the Dominican Republic, it is also known as ají gustoso or ají cachucha (tasty pepper, and cap-shaped pepper, respectively, in Spanish) In Cuba it is known as ají cachucha. Ají dulce, which is a fruit, is pungent, most likely due to cross-pollination with habaneros or other spicy peppers.

Sea salt and fresh cracked black pepper to taste

Combine all ingredients in a food processor/blender or just dice and mix ingredients, add salt and fresh black pepper to taste. The consistency should be chunky salsa, not watery,

Serve with crackers, or tortilla scoops.

Store in a tight food container in the fridge or freezer.

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Sofrito Dip