Mastering Sofrito: The Global Flavor Base
A versatile and aromatic flavor base of finely diced vegetables and herbs, slowly cooked to create a deep, savory foundation for a wide array of Mediterranean, Latin American, and Caribbean dishes.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion finely diced
- 1 large red bell pepper finely diced
- 1 large green bell pepper finely diced
- 4 cloves garlic minced
- 1 cup canned crushed tomatoes or 2 medium ripe tomatoes
- 0.25 cup fresh cilantro chopped
- 0.25 teaspoon dried oregano optional
- 0.125 teaspoon ground cumin optional
- 0.25 teaspoon salt or to taste
- 0.125 teaspoon black pepper or to taste
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-low heat.
- Add the finely diced onion, red bell pepper, and green bell pepper to the skillet. Cook slowly, stirring occasionally, until the vegetables are very soft and translucent, about 15-20 minutes. Do not let them brown.
- Add the minced garlic, crushed tomatoes (if using), chopped cilantro, dried oregano, and ground cumin (if using). Stir well to combine.
- Continue to cook over low heat, stirring occasionally, for another 20-25 minutes, or until the mixture has thickened, the flavors have melded, and most of the liquid has evaporated. The sofrito should be rich and slightly jam-like.
- Season with salt and black pepper to taste. Remove from heat and let cool before using or storing. This sofrito can be stored in an airtight container in the refrigerator for up to a week, or frozen for several months.
Notes
For a Spanish-style sofrito, use ripe tomatoes and sweet bell peppers. For a Puerto Rican 'recaíto', omit tomatoes and use cilantro, culantro (recao), and ajíes dulces if available, often blended raw before cooking. This recipe offers a general, versatile base. Sofrito can be made in larger batches and frozen in ice cube trays for easy portioning.