Monday, January 23, 2012


Sofrito is very common in a lot of Latin cooking. I've been making some Cuban inspired dishes lately and they all have started with sofrito. Yes you can find it in a store, along with the other Hispanic foods but it's pretty easy to make. There are two types that I am familiar with, red and green. The green tends to be cilantro based and the red is either tomato or red pepper based. Sofrito is also one of those things that everyone has their own secret recipe for. I doubt you'll ever find two that are the same. I start mine with tons of garlic, onions and bell peppers. This recipe makes two cups and I use about 1/2 cup per recipe. It will keep in the fridge for a week or two but you can freeze it in 1/4 to 1/2 c sizes for later too.

One Year Ago: Maple Roasted Root Veggies
Two Years Ago: Buffalo Potato Skins

What You Need:

1 bulb of garlic, cloves peeled and roughly chopped
1 large spanish onion, chopped
1 large red pepper, chopped
2 tbs dried oregano
1 tbs ground cumin
1 (5oz) can tomato paste
1 tbs veg oil
salt and pepper

What To Do:

In a large skillet heat the oil over medium heat. Add in the garlic, onion and pepper and cook until they start to soften. Add in the the oregano, cumin, salt, pepper and the tomato paste. Cook, stirring often, until the tomato paste has turned a dark red, almost brown color. Let cool and transfer to a food processor/blender. Let it rip until smooth or just slightly chunky. Store in a GLASS container (unless you want everything else that goes in your plastic container in the future to taste like sofrito).

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