Sofrito Recipe

This sofrito recipe is so easy to make and is the perfect accompaniment to rice, beans, veggies, or meat to really enhance the flavor.

If you’re looking for a really simple boost to your everyday cooking, look no further than this. It’s a fantastic way to elevate the taste of everything you make, and it’s as simple as putting everything in a blender to puree.

Just like chimichurri sauce, this makes for an amazing marinade or sauce to finish your beef, pork, seafood, or chicken dishes.

What Is Sofrito?

Sofrito is a simple combination of peppers, onions, and herbs that are used as a base for your rice, beans, or meat recipes. In Spanish, sofrito translates to “lightly fry something.” In other words, this is not a recipe, but rather it’s a technique similar to risotto or picatta, which is why there are so many variations to the ingredients.

Sofrito is to Latin countries as mirepoix is to French cuisine or the trinity is to Cajun cooking. It’s a staple.

Ingredients

The produce in this recipe will vary based on region and personal preference, but here are the ingredients I used:

• Green Bell Peppers
• Red Bell Peppers
• Yellow Onion
• Garlic
• Cilantro
• Culantro
• Red Wine Vinegar
• Olive Oil
• Sea Salt and Pepper

How to Make It

Gather all of your ingredients, and make sure to rinse the peppers and herbs with water to clean them.

Cut the peppers into 1” to 2” cubes making sure to remove the seeds.

Place all the prepared items into a bowl, making them easy to transfer.

Put all of the ingredients from the bowl along with some red wine vinegar into a blender and blend on medium to high speed while pouring in the oil to blend until smooth.  It should resemble a pureed soup with a smoother but rough texture.

What Do You Use It In

Here are a few recipes to use it as a base or a marinade:

• Arroz Con Pollo
• Mexican Rice
• Chicken Tinga

Different Types of Sofrito

There are a few variations of sofrito depending upon where you live and the flavor profile you’re looking for, which can range from mild to pungent to very spicy.

Puerto Rican – Same as this recipe plus some cubanelle peppers and no vinegar.

Dominican – My version would be most similar to this by adding cubanelle peppers.

Caribbean – Same as my recipe plus scotch bonnet peppers.

Mexican – Same as the Puerto Rican version but uses habanero peppers instead of cubanelles.

Make-Ahead and Storage

How to Store: Place it in small containers with lids in the refrigerator for up to 5 days.

How to Freeze: Place in small containers with lids into the freezer for up to 3 months. Simply pull out as much as needed.  Thaw for 1 day in the refrigerator before using it.

Make-Ahead: Similar to soup, sofrito will improve with time as it will allow flavors to infuse.  With that being said, you can make sofrito up to 3 days before ready to use.

Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest, and if you’ve had a chance to make this, then definitely drop me a comment and a rating below.