Homemade sofrito is at the heart of Latino cooking. It is the flavor base from which everything else springs, whether used in rice, stews or in celebratory dishes like Pastelon. Although Sofrito is easy to find commercially, there can be unwanted additives that don’t do much for improved nutrition. Chef Naxielly Dominguez has created this deliciously simple sofrito for us. Since this recipe makes about 4 cups, freeze what you don’t immediately use in freezer-safe ziploc bags or ice cube trays. When you’re ready to use it, thaw what you need and saute it to add a punch of flavor to your caribbean-inspired dishes.
- Put the onion, red bell pepper, green bell pepper, garlic and cilantro in the work bowl of a food processor and process until finely chopped and smooth.
- The sofrito will keep 3 for up to days in the refrigerator, or for up to 3 months in the freezer. Freeze smaller portions in ziploc bags or ice cube trays, and cook portioned sofrito according to the recipe that calls for it.
½ pound onions, chopped (about 3 medium onions)
½ pound red bell peppers, cored, seeded and chopped (about 3 peppers)
½ pound green bell peppers, cored, seeded and chopped (about 3 peppers)
1/3 cup finely chopped garlic cloves (about 1 small head)
1 ½ cup chopped cilantro (See Ann’s Tips)
Ann's Tips and Tricks
- If you don’t have a food processor, with a sharp chef knife chop the veggies individually into almost a slurry, and mix together in a large bowl. You can use a blender but be careful. Cut the veggies into pieces and pulse at low speed in small batches so that you don’t end up with a smoothie!
- Don’t get too hung up on the weights – they’re approximate. What they do tell you is that there should be roughly the same amount of onion, red pepper and green peppers in your sofrito.
- If you’re not a fan of cilantro, try a mix of ½ parsley and ½ mint