Sofrito is the backbone of many South American recipes. Perfect to enjoy on its own with some chips or tossed into your next soup recipe for an extra layer of flavor.
Why do you want to make my Sofrito.
It is typically sautéed in oil as the foundation for sauces, braises, beans, stews and rice dishes. However, you can enjoy Sofrito as a very garlicky salsa
This recipe is adaptable, and can yield a lighter, more verdant flavor if sautéed for 2 to 3 minutes, and a richer flavor if sautéed for 7 to 10 minutes and combined with tomato sauce.
Why did I create this Sofrito recipe.
I love to enjoy summer produce in winter. Such an easy thing to do, blending together all these vegetable and herbs and freezing them.
I am guaranteeing my soups, and stews and sautéed vegetables, throughout winter will have another layer of generous flavor.
How to make my Sofrito.
Sofrito is a simple assembly of fresh produce, coarsely chopped together to bring together a harmony of flavors. It takes minutes to make.
A great way to use end of year produce. The tomatoes, peppers and herbs are at their peak of flavor, and this recipe allows you to use them and freeze them to enjoy later in the year.
This recipe yields about 3 cups, which will give you plenty to use in several different recipes. If kept in the refrigerator, it’s best if used within a week, but can be frozen for up to six months.
If you freeze your Sofrito, you can freeze in a single container, or freeze into cubes and saved in plastic zip-top bags.
- 1 yellow onion peeled and cut into quarters
- 6 cloves of garlic peeled
- 1 large red bell pepper cored and seeded
- 1/2 jalapeno cored and seeded
- 2 large tomatoes or 4 vine ripened tomatoes. Cored and cut into quarters
- Large bunch of Cilantro about 1 1/2 cups loosely packed
- 1 generous teaspoon dried Italian herbs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Place onions, garlic and peppers in a food processor fitted with a steel blade. Pulse until coarsely chopped.
Add tomatoes, cilantro, herbs and salt and pepper and process until resembles a thick salsa texture.
Refrigerate for a week or freeze for up to six months.