We’re coming to the close of our CSA Share for the regular season, and while it has been a positive experience, it is sometimes a challenge to find uses for some of the more unfamiliar items in our share. This week I was introduced to Aji Dulce peppers. Looking vaguely like Scotch Bonnet peppers, I wasn’t sure how we would make good use of a half-pint of them.
However, as I’ve learned this summer, not everything is what it seems. Although there is a bit of heat to an Aji Dulce pepper, they are on the milder side (of hot stuff anyway). As always, Farmer Dave (click the link to explore the CSA options) offers some great ideas for using the produce in our share, this recipe coming from one of the Farm’s crew members, Bonifacio.
I turned the whole lot of peppers into a Puerto Rican style Sofrito which will be used to flavor soups and stews all winter long (froze a portion into ice-cube sized portions).
Bonifacio’s Sofrito (A Traditional Recipe from Puerto Rico)
- 1 Green Bell Peppers, seeded and chopped
- 1 Red Bell Pepper, seeded and chopped
- 10 or more Ají Dulce Peppers, chopped
- 20 Cilantro Leaves
- 2 Medium Tomatoes
- 2 Medium Heads of Garlic, peeled
- 2 Onions, chopped
- Salt and Pepper
- Combine green peppers, red peppers, aji dulce peppers, tomatoes, onions and garlic in a food processor.
- Process to the consistency of salsa, not entirely liquified.
- Add cilantro, salt, and pepper (and process it a bit more)
- Stores well in freezer