Sofrito is a cooking base used in Latin American, Spanish, and Portuguese cuisine. Each cuisine has it’s own take on the ingredient list however the result is always a flavorful mixture that brings a depth of flavor to whatever dish it is used in.
My recipe is based on a couple I’ve used over the years. Due to a friend with a ‘cilantro tastes like soap’ sensitivity we use a lot of parsley with only a bit of cilantro when making this.
Servings: about 4 cups
Prep time: 5 minutes
Total time: 10 minutes
- 1 Spanish onion, peeled and cut 6 pieces
- 4 Cubanelle peppers, seeded and cut into 2-3″ pieces
- 1 red bell pepper, cored, seeded and cut into 2-3″ pieces
- 2 lg. cloves of garlic, peeled and cut into pieces (about 1/8 cup total)
- 1 lg. bunch Italian parsley, stems trimmed
- 1 handful cilantro leaves (a loose 1/2 cup or so)
- 2 plum tomatoes, cored and cut into chunks
- Place onions and peppers in the bowl of a food processor. Process in 10 1-second pulses. Scrape down the sides of the bowl.
- Add the remaining ingredients. Process until you have a fairly smooth and well-blended mixture.
- Use immediately or store in the fridge for 3-4 days.
The mixture will be quite wet. You can drain the amount you need in a sieve for 30 minutes before cooking it. Or just use it as is and cook off the moisture.
Notes I find online suggest it freezes well however it gets used before any makes it too the freezer.