Sofrito Recipe
The origins of sofrito can be traced back to Spain, where it was traditionally used in Mediterranean cooking. As Spanish explorers traveled across the world, they brought their culinary traditions with them. Sofrito was soon adapted and incorporated into the cuisines of various Latin American and Caribbean countries, each adding their unique twist.
Equipment
- Cutting board
- Sharp knife
- Food processor or blender
- Skillet or saucepan
- Wooden spoon or spatula
Ingredients
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 bunch cilantro, chopped
- 2 plum tomatoes, chopped
- 1/4 cup olive oil
- 1 teaspoon cumin (optional)
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Begin by preparing your vegetables. On a cutting board, finely chop the onion, green bell pepper, red bell pepper, garlic, cilantro, and tomatoes. The smaller you chop the ingredients, the smoother the sofrito will be.
- Place the chopped vegetables in a food processor or blender. Add the olive oil, cumin, oregano, and a pinch of salt and pepper. Blend or pulse until you achieve a smooth, uniform mixture. If you prefer a chunkier sofrito, pulse only a few times to leave some texture.
- In a skillet or saucepan, heat a tablespoon of olive oil over medium heat. Once the oil is hot, pour the sofrito mixture into the pan. Stir constantly and let it cook for about 10-15 minutes until the ingredients are softened and fragrant. Be careful not to let it burn—reduce the heat if necessary.
- Once your sofrito has cooked down, remove it from the heat. You can either use it immediately as a base for your recipes, or let it cool and store it in an airtight container in the refrigerator for up to one week or freeze it for longer storage.