Made with tangy tomatoes, fresh garlic, spicy jalapeño and more, this quick and easy condiment is jam-packed with authentic flavor! Sofrito is the backbone of many Spanish and South American dishes, and it also makes a satisfying dipping sauce on its own.
- 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.
- Yield: Makes 3 cups of sofrito.
- Storage: Refrigerate in an airtight container for up to 1 week or freeze in an airtight container for up to 6 months. If freezing, leave at least an inch of free space in the container to allow for expansion.