Jump on the Sofrito train
Every type of cuisine has their own set of foundational flavors. In French cooking its mirepoix, in Cajun cooking they call it the trinity, Italian cooking also has a sofrito that includes fennel and carrots. There can even be slight variations of Latin sofrito by adding different herbs or peppers, but this recipe is my gold standard. I have been using it for years and it hasn’t done me wrong yet. It’s easy to make and it will take the flavor of your Latin dishes to the next level. I always have sofrito in my freezer.
In the near future I will be sharing other recipes that use sofrito, like my Cuban Black Beans, the weeknight one pot wonder that is Arroz con Pollo (Spanish chicken and rice) and Arroz con Gandules (Puerto Rican rice with pigeon peas) along with many others. If you don’t have a food processor or you want to give your knife a good workout, you can dice the ingredients by hand. Its easier to just drop everything in the processor, press a button and within minutes your sofrito is ready to use and you can move on to the next To-Do.
Thanks for stopping by. Be sure to follow me on Instagram @dashofkmc where I post pictures of my what I’m cooking and baking. Also, let me know if you made sofrito and how it made your dishes better. I look forward to hearing from you.
Everything is better with a Dash of KMC.
Lots of love. Karla
Sofrito Latino
to the next level. And it isn’t a typo- it REALLY IS 20 CLOVES OF GARLIC!
Equipment
- Food Processor, knife and cutting board
Ingredients
- 2 Spanish onions
- 20 Cloves of garlic
- 1 Large bunch of cilantro
- 1 Large tomato
- 1 Red bell pepper
Instructions
- Rough chop the onions. Seed and rough chop the tomato and red bell pepper. Rinse the cilantro and pat dry with a paper towel.
- Add the onions, garlic, tomato, red bell pepper and cilantro to the bowl of a food processor and pulse until pureed.
- You can use the sofrito immediately, store it in the refrigerator for up to a week or freeze it.
- Divide the left over sofrito into 4 ounce portions in snack size zip bags and store in the freezer. And now you will have sofrito on hand whenever you need it.
