Thread: Sofrito

I used to buy this in the stores either frozen or in a jar. However, once I made it myself, I realized that there is no comparison. It is so much better tasting to make it. Even if you freeze it, it is far superior when homemade. Sofrito is a very versatile concoction and is a necessity to Latin cooking. It is simple to make and imparts much flavor. It is the base of any rice dish or stew.

You can also use it as a base for Mediterranean food. In that case, use fresh parsley in place of the cilantro. You can also use parsley if you happen to not like cilantro (it does grow on you).

Sofrito

Ingredients:

2 medium Spanish onions, cut into large chunks
3 -4 italian peppers or 3 -4 cubanelle peppers, cut into chunks
16 -20 garlic cloves, peeled
1 cup fresh cilantro, washed ( 1 large bunch)
7 -10 mini sweet peppers ( ajices) (optional)
1/4 cup culantro or 1/4 cup fresh cilantro
3 -4 plum tomatoes, cored and cut into chunks
1 large red bell peppers, cored seeded and cut into large chunks

Directions:

Pulse onion and Italian frying pepper or Cubanelle in the food processor until coarsely chopped.

With the motor running, add remaining ingredients, one at a time, until mixture is smooth.

Sofrito keeps 3 days in the refrigerator; freeze for longer storage (can be used without thawing).

Yields 4 cups