This aromatic cooking base combines the bold flavors of tomato, onion, green peppers, cilantro and garlic, saving you valuable prep time in the kitchen. A heaping spoonful of Sofrito added to soups and stews is a classic first-step ingredient to authentic Latino cooking.see more...
Top Questions See all 4 Q&A
- Does it taste like homemade sofrito? 3 Answers
1 bunch Cilantro
1 bunch recao
1 head of garlic
3 large onions
1 lb. ajíes dulces
2 cubanese peppers or 2 large bell peppers
½ cup olives with pimientos
1 sm jar roasted red peppers
1 tbsp. cappers
2 tbsp. crushed oregano
1 tbsp. salt
1 tsp. black pepper
1 tsp. cheyenne pepper (optional)
1 cup EVOO (extra virgin olive oil)
Prepare the ingredients - peel, wash, seed and coarsely chop, what needs to be and just dump it all in the blender or food processor, in batches. Dump in a bowl and mix well. Freeze in ice-cube trays, then dump in a double freezer bag. That's all!
* Note that thyme, rosemary, celery and tomato or tomato sauce are not a traditional ingredient in sofrito. Tomatoes might be called for in a recipe but are a separate ingredient. I always have canned Italian Style tomatoes to use in rice and beans.
You might not find all the ingredients, just use what you have, onions, garlic, and bell pepper are a must. Even though this recipe includes olives and capers I always add whole olives and capers to the dish.
As much as I love Goya products, this is a big no-no! I make my own fresh sofrito.
Great for rice, beans, soups and more
Cooking base saves you valuable meal prep time
PHOTOS & VIDEOS
See All Photos & Videos