Sofrito: Latin Flavor Base
A foundational aromatic blend of vegetables and herbs, sofrito is the heart of many Latin American and Hispanic dishes, providing a rich, savory depth.
Ingredients
- 2 medium green bell peppers seeded and roughly chopped
- 1 large red bell pepper seeded and roughly chopped
- 1 large yellow onion roughly chopped
- 6 cloves garlic peeled
- 1/2 cup fresh cilantro packed
- 1/4 cup fresh culantro (recao) optional
- 1 medium tomato roughly chopped (optional)
- 1 tablespoon olive oil
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 scotch bonnet pepper or ají dulce (optional) stemmed and seeded
Instructions
- Roughly chop all bell peppers, onion, garlic, tomato (if using), cilantro, culantro (if using), and scotch bonnet or ají dulce pepper (if using).
- Add all chopped ingredients to a food processor or blender.
- Add olive oil, salt, and black pepper.
- Pulse the mixture until it forms a thick, chunky paste. Avoid over-processing to keep some texture.
- Transfer the sofrito to an airtight container. It can be stored in the refrigerator for up to a week or frozen for several months.
- Use 2-3 tablespoons of sofrito as a base for rice, beans, stews, soups, or marinades; it's typically sautéed briefly before adding other ingredients.
Notes
Sofrito can be made in large batches and frozen in ice cube trays for easy portioning. Adjust chili pepper type and quantity for desired spice level. Use fresh herbs for the best flavor. This recipe yields a fresh, uncooked sofrito, often gently sautéed before adding other ingredients to a dish.