Information
Notes
This is the one indispensable, universal, un-live-withoutable recipe. Having said that, it is incredibly easy to make and uses ingredients you can find at the supermarket. If you can’t find all the ingredients listed below, see Daisy’s Pantry for a simple fix. What sofrito does is add freshness, herbal notes, and zing to dishes. You can do that with the onion, garlic, bell pepper, cilantro, and tomato alone.
In my house sofrito makes its way into everything from yellow rice to black bean soup, sauce for spaghetti and meatballs to braised chicken and sautéed shrimp. Not only that, it freezes beautifully, so in about In ten minutes you can make enough sofrito to flavor a dozen dishes. I’m telling you, this stuff does everything but make the beds. Try out your first batch of sofrito in the recipes you’ll find throughout this book or add it to some of your own favorite dishes that could use a little boost. You will change the way you cook. I guarantee it.
Ingredients
- 2 medium Spanish onions, cut into large chunks
- 3 to 4 Italian frying peppers or cubanelle peppers
- 16 to 20 cloves garlic, peeled
- 1 large bunch cilantro, washed
- 7 to 10 ajices dulces (see Note)
- 4 leaves of culantro (see Note), or another handful of cilantro
- 3 to 4 ripe plum tomatoes, cored and cut into chunks
- 1 large red bell pepper, cored, seeded, and cut into large chunks
Directions
Chop the onion and peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days and can be frozen (see Notes).
Nutritional Information
Nutritional information is based on 32 servings.