Local Food: Sofrito

Sofrito

Sofrito is a very adaptable recipe that is used as a base in several Cuban, Puerto Rican and other Spanish dishes. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiment, Main Course
Cuisine Cuban, Mexican, Puerto Rican, Spanish
Servings 16 servings
Calories 82 kcal

Equipment

  • 1 Large saucepan
  • 1 Chef's Knife
  • 1 Blender or Food Processor

Ingredients
  

  • 1/2 c olive oil
  • 4 cloves garlic* chopped
  • 1 bay leaf
  • 2 onions* Spanish, white, sweet, yellow, scallions or shallots, peeled & diced
  • 2 bell peppers* large red, yellow, orange or green, diced
  • 5 Roma tomatoes* medium, diced
  • 2 tbsp tomato paste
  • 1/2 cup dry white wine
  • 1 cup cilantro* finely chopped fresh (or 4 tbsp dried - optional)
  • 1 tbsp oregano* finely chopped fresh (or 1 tsp dried)
  • Salt to taste
  • black pepper freshly ground, to taste
  • 1/4 c chorizo* chorizo, cooked ham, bacon, or salt pork (optional - omit for vegitatirans)

Instructions
 

  • Heat olive oil in a large skillet over low heat.
  • When the oil is hot, sauté garlic, bay leaf, onions, peppers, diced tomatoes, and meat (if using) until onions and peppers are soft.
  • Stir in the tomato paste and allow to caramelize. Add the wine and simmer for 5 minutes. Add the cilantro and oregano.
  • Remove from heat and allow to cool. Remove the bay leaf.
  • Puree the cooled mixture in a blender or food processor. Add salt and pepper to taste.
  • You can use it right away in a recipe calling for sofrito or place the mixture in a glass jar with a tight-fitting lid and refrigerate up to two weeks.

Notes

  • Ingredients: Some versions do not use tomatoes but if using red bell peppers and tomatoes it will give this recipe a red to orange color.
  • How to Use It: Sofritos, is used as a base for Picadillo (Cuban-style Hash), Arroz con Pollo (Puerto Rican Chicken and Rice), soups, stews, beans, and rice dishes.  
  • How to Store It: Make a large batch to use all week long and freeze a little for later. Store freshly made sofrito in a glass container in the refrigerator or freeze in 1/4 to 1/2 cup portions for use any time.

Nutrition

Calories: 82kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 19mgPotassium: 135mgFiber: 1gSugar: 2gVitamin A: 731IUVitamin C: 24mgCalcium: 15mgIron: 0.4mg
Keyword bell peppers, chorizo, cilantro, garlic, onions, oregano, tomatoes