If you choose to make authentic Puerto Rican sofrito, most ingredients can be found at any mainstream grocery stores, with the exception of Culantro and Ajicito Dulce Peppers. Both can usually be found at any international and/or Latin American food market.
These rare peppers can range in color from green, yellow, orange and red, with all colors of variations in between. They are most frequently found next to store-packaged garlic cloves and other specialty produce — either loose in a box or in small plastic cartons. Also nearby (and often mistaken for) are Scotch Bonnet and Habañero peppers, which have a more elongated, lantern-like shape. DO NOT be tempted to use these.
Look for Culantro next to the cilantro and parsley. It’s usually bound by rubber bands in bunches or in a flat foam-like tray wrapped in plastic. Many people will give up and use cilantro as a subsitiute, but if you remain persistent in your search you will be rewarded a unique flavor as well as praise from the most authentic of Puerto Rican cooks. It doesn't always look very good due to improper handling, but do not let that discourage you. Buy it anyway. You absolutely NEED this!
For the locals...
Sold by weight, dried chipotle peppers are typically located in bins in the produce department. Once you are close by, their extremely smoky, fragrant aroma will help reveal their whereabouts. Other similar looking dried red peppers are nearby, but chipotles have a more stubbed shape and resemble large rasins.
For the locals...
Dried chipotle peppers peppers are most likely to be found at the following Astoria markets:
Roasting poblano peppers over a direct flame allows you to enjoy these often-neglected peppers in various ways. Whether stuffed, added as a layer to sandwiches, or chopped up and used as toppings, these are something to keep an eye out for as you are shopping. Some mainstream grocery stores might (unnecessarily) place Poblanos next to the bell peppers, but in an international and/or Latin-American market they are not kept in refrigeration — usually stacked in a pile or in a box within the vicinity of jalapeños.
For the locals...
Also referred to as “Seville” orange, sour oranges are often overlooked due to their unsightly appearance. They range in size, have a more bumpy texture, usually marked with brown spots, and don’t appear very appetizing in general. You need not worry because these are not meant to be eaten raw as a snack like a typical orange. Instead, the juice is extracted and used in marinades. Because the juice content of each can vary quite a bit; it is difficult to know exactly how many you may need to purchase for your recipe. So, selecting sour oranges is a bit of a lottery. When gently squeezed they should be a little soft.
For the locals...