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, then look no further than this. It’s a fantastic way to elevate the taste in everything to 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 off your beef, pork, seafood or chicken dishes with.
What Is Sofrito
Sofrito is a simple combination of peppers, onions, and herbs that are used as a base to your rice, beans or meat recipes. In Spanish, sofrito translates too, “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 of the prepared items into a bowl so they are 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, smoother but a rough texture.
What Do You Use It In
Here are few recipes to use it in as a base or a marinade:
Different Types of Sofrito
There are a few different 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 with the addition of 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.
Recipe Chef Notes + Tips
How to Store: Place it in small containers with lids into 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.
Sofrito is great to freeze in silicone molds for the freezer where you can pop out like ice cubes and use where needed.
Make-Ahead: Similar to soup, sofrito will get better 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.
I cannot stress this enough, sofrito ingredients will depend on who is making it and the flavor profile that is desired.
You may need more oil when blending to ensure it blends smoothly and is not too chunky.
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!
Sofrito Recipe
Ingredients
- 2 seeded and roughly cut red bell peppers
- 2 seeded and roughly cut green bell peppers
- 1 small peeled and roughly cut yellow onion
- 6 to 8 garlic cloves
- 1 bunch fresh cilantro
- 15-20 culantro leaves
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- Sea salt and pepper to taste
Instructions
- Place the peppers, onions, garlic, cilantro, cilantro, and red wine vinegar into a blender and blend on medium speed while drizzling in the olive oil until it is smooth and blended.
- Store in small plastic containers in the fridge or freezer and pull out as needed.
Notes
- How to Store: Place it in small containers with lids into the refrigerator for up to 5 days.
- How to Freeze: Place in small containers with lids into the freezer for up to 3 months, simple pull out as much as needed. Thaw for 1 day in the refrigerator before using.
- Sofrito is great to freeze in silicon molds for the freezer where you can pop out like ice cubes and use where needed.
- Make Ahead: Similar to soup, sofrito will get better 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.
- I cannot stress this enough, sofrito ingredients will depends on who is making it and the flavor profile that is desired.
- You may need more oil when blending to ensure it blends smoothly and is not too chunky.
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