Sofrito is a very adaptable recipe that is used as a base in several Cuban, Puerto Rican and other Spanish dishes. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Condiment, Main Course
Cuisine: Cuban, Mexican, Puerto Rican, Spanish
Keyword: bell peppers, chorizo, cilantro, garlic, onions, oregano, tomatoes
1/4cchorizo*chorizo, cooked ham, bacon, or salt pork (optional - omit for vegitatirans)
Instructions
Heat olive oil in a large skillet over low heat.
When the oil is hot, sauté garlic, bay leaf, onions, peppers, diced tomatoes, and meat (if using) until onions and peppers are soft.
Stir in the tomato paste and allow to caramelize. Add the wine and simmer for 5 minutes. Add the cilantro and oregano.
Remove from heat and allow to cool. Remove the bay leaf.
Puree the cooled mixture in a blender or food processor. Add salt and pepper to taste.
You can use it right away in a recipe calling for sofrito or place the mixture in a glass jar with a tight-fitting lid and refrigerate up to two weeks.
Notes
Ingredients: Some versions do not use tomatoes but if using red bell peppers and tomatoes it will give this recipe a red to orange color.
How to Use It: Sofritos, is used as a base for Picadillo (Cuban-style Hash), Arroz con Pollo (Puerto Rican Chicken and Rice), soups, stews, beans, and rice dishes.
How to Store It: Make a large batch to use all week long and freeze a little for later. Store freshly made sofrito in a glass container in the refrigerator or freeze in 1/4 to 1/2 cup portions for use any time.