Quick and Fresh Sofrito
If you have never had sofrito, you must. Call it a Latin condiment, or call it a marinade, sofrito is basically a mixture of fresh vegetables that is used as a base in many Latin American dishes. I make sofrito from time to time, especially when I am making arroz con gandules (Puerto Rican Rice). A recent get together yielded a feast of the Puerto Rican rice, chimichangas, and some fresh pico de gallo, and the great thing is that I had about three cups of this sofrito left.
Simple ingredients yielding huge flavors. I have been putting it in everything this week, and I will tell you that if you are warming it up on some of your rice for a quick lunch, or some beans, that your coworkers will turn their heads and say “Wow, that smells good”. It does. Sofrito should become the new condiment. It is that good, and simple to make.
Ingredients:
- 1 red bell pepper, seeded and chopped
- 2 green bell peppers, seeded and chopped
- 2 tomatoes, chopped
- 1 head of garlic, peeled
- handful of flat leaf parsley
- handful of cilantro
- 2 onions, chopped
Toss everything into a food processor and chop down into a nice sauce. You can use sofrito in most anything, trust me, this is a real winner!
8 Comments
Jennifer
Looks tasty, what do I use it in besides the gandules? Is it used in place of salsa? Or is it like a pesto?
Angie
I love this post! I am Puerto Rican and we basically put sofrito in everything. One thing we do a little different is we add achiote to add some color, if making beans or sauces. I also have a suggestion when making big batches of sofrito: sofrito freezes great and for months! I make sofrito for me and my mom and put it in the freezer. When it is starting to freeze use an ice cream scoop to make balls and freeze it like that. It is the perfect amount for most of the dishes we make. Or you can also use an ice tray and make cubes.
Mandy Cruz
Can I have your recipe?? lol
dawn hutchins
Ok you have convinced me…I’m sold. SO a whole head of garlic?
sopa
I use sofrito in soups, sauces, gandules, whatever.
I use 2 red peppers (bell, seeded), 2 onion, 2-3 tomato (seeded), 1-2 cubanelle peppers, seeded (if you can find them), a bunch of cilantro, 6-8 garlics, 5-6 culantro leaves (if you can find it), and 1-2 serrano chile peppers (if you don’t like a little heat, de-seed and de-vein the serrano peppers). blend all in a food processor.
Then I measure out 1/2 cup and put in snack sandwich bags. and freeze. whenever i need it, this is the perfect amount.
The above recipe, (though modified) and ideas are from Daisy Martinez. She said sofrito would change the way you cook, and she was right.
Maribel Rivera
It is the base of everything stewed, sauteed, soups, yellow rices, etc, here in Puerto Rico. I make my own and freeze it too, and use 1 tbsp per pound of food being cooked. Stewed beans with pumpkin and smoked ham bits are delicious over rice with this stuff. This is the taste of Puerto Rico! I know, I’m Puertorican… 🙂
Jeanylle Steward
I just made some for a 20lb batch of Arroz con Gandules I have to make for a banquet tomorrow and my house smells like heaven. I love when I start cooking, my 3 boys come from every direction asking what I’m making! Its a quick and easy way to make everything taste GREAT!
Tracy
I LOVE sofrito and I make it a little different than the rest.
3 Green Bell Peppers
2 Cubanelle peppers
I use alot of garlic maybe 2 full cloves, peeled (of course)
1/2 a bunch of Cilantro
1 LARGE onion
I also add in a bit of vinegar and a touch of salt.
I just made up a double batch tonight and in the freezer it went.
I use it in everything, even pasta sauces, lol