What are common mistakes when making Puerto Rican sofrito and recaíto?

Question

Accepted Answer

Substituting bell pepper for ají dulce — fundamentally different flavour. Using cilantro alone without recao — you lose the distinctive Puerto Rican flavour. Blending too smooth — the paste should have texture. Cooking the sofrito raw into food without frying it in fat first — the fat extraction step is essential. Using commercial sazón without understanding it's primarily salt and annatto — adjust other salt accordingly.