Want to amp up your everyday cooking? Learn to cook with sofrito, an aromatic staple in Spanish, Portugese and South American homes. Versions vary from country to country, family to family. You won’t be disappointed, whip up a batch and keep some in the fridge or freezer for convenience. Freeze some in ice cube trays then pop them in a freezer bag.
This recipe only has 4 ingredients, simple. There are an infinite number of variations including adding vinegar and tomato juice like they do in the Dominican Republic. In Puerto Rico they use culantro (an herb similar to cilantro) and aji dolce (sweet peppers). Play with it and have fun. Use it in rice dishes, soups, stews and even eggs.
Ingredients
- 1 onion
- 1 bell pepper
- 7 cloves garlic
- 1 bunch of cilantro
Instructions
- Peel and roughly chop onion.
- Seed the bell pepper and chop.
- Peel garlic.
- Place all in food processor and blend into a rough puree.
Other variations by region:
Dominican Republic (Sazón)- Bell peppers, onions, garlic, annatto, oregano, vinegar, tomato sauce, cilantro
Cuba (Sofrito)- Garlic, bell peppers, onions, tomatoes, white wine, olive oil, oregano, bay leaf, cilantro
Yucatan (Chiltomate)- Tomatoes, habaneros, onions, cilantro, vinegar, onion, salt
France (Mirepoix)- Onions, celery, carrots
Brazil (Refogado)- Onion, garlic, green onion, bacon, celery, leek, green pepper
Bon Appetit y’all!