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, it can contain high levels of MSG and with homemade so very easy to make, it seems a shame to rely on store bought. 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 into half-cup portions to make those weeknight dinners special! Enjoy!
- 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 in ½ cup portions in sealable plastic bags.
Chef Naxielly Dominguez
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