25 09 2010

Sofrito is the secret herb base in many Latin Caribbean dishes and it’s so easy to make.  It’s a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic that is used as a base for many Latin dishes such as rice and beans, empanadas, soups and stews. IT IS NOT MEANT TO BE EATEN ON ITS OWN!


8-10 green peppers
2 red peppers
2 whole heads garlic (cleaned and cut in half)
1 bag yellow onions
1 bunch cilantro
1 half bunch recaito (or 1 jar Goya recaito)
1/2 pound small sweet peppers
1 tsp good quality olive oil

Clean and chop all of the above ingredients into small pieces. In a blender, drizzle a small amount of olive oil and add a handful of the peppers, onions, garlic, etc. and puree.

Continue to puree until all ingredients are combined, pouring as you go into a bowl and mix.

Store half in refrigerator and half in freezer.

Frozen Sofrito can be kept for 2-4 months and refrigerated can be kept for 1 month.




One response

30 07 2012
Sweet and Hot « the philadelphia pepper project

[…] shares some excellent recipes on his blog Sofrito and the City. There you can find his recipe for Sofrito, which he describes as “a secret herb base used in many Latin dishes, like rice and beans, […]

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