How to Prepare Sofrito for Puerto Rican Arroz Con Gandules

Video Transcript

"We're back everybody out there in Expert Village, and now we're ready to take things to next level, which is the preparation of the sofrito. As you see, I got all the vegetables. These things right here it's a very, very special to dice them up and by the way, I'm lying. It all just goes right in here. It doesn't matter. Olive oil. First, you want to start off with a little bit of this. As little tad full right there. That's good enough. Now, with your vegetables you want to be strategic on the ones that go in first. Once again, I'm lying. It doesn't matter. You just throw them right in. Right in. The peppers, the cilantro, and we'll go ahead and give this a little well. You technically mainly want to have your blender set to low because you don't want to murder it. Although, you do want to grind it up. There we go. It'll take some time. You just let it go, let it go. Add another green pepper in there. Garlic, lots of garlic. How beautiful. Music. Blend it all up really nice and chopped. Once again, this stuff is so good. This my friends is sofrito. I wish all you out there in Expert Village could smell this but you really can't, but I can whiff it for you. That smells so good. Watch it. Sofrito. This right here is the magic of our culture. We put this into our soups, rice, meats, everything. The way you preserve this after we use it, because you can use it today. I can use this right now, which I am going to use. But after today, it needs to remain frozen. This can last you up to a year. People make pounds of this and they just put them those old butter tubs and they have layers of them in their freezers of sofrito. That's when you know you have a culture ethnic Puerto Rican family when they have sofrito locked in the freezer. Next phase. After you get a nice little shot of that mud pie."