Sofrito is my favorite sauce to add to foods while cooking. Its commonly used in the Puerto Rican culture and many other Caribbean and South American cultures. Everyone makes it a little different, some people add tomatoes or different types of peppers. Some people make theirs chunky and others more smooth. Either way sofrito is a quick and easy way to add flavor to your food, especially if you’re going for a Latin flavor.
My mom taught me how to make sofrito, she puts it in most of her food. Ever since I got her recipe I started enjoying my cooking more, haha. Sometimes I make it a little different depending on what I have on hand, or if i’m in an experimental mood but for the most part I make it pretty much the same. The recipe basically consist of garlic, bell peppers, cilantro and olive oil. Some people might say that sofrito needs onion but I don’t put it in mine. What I love most about this recipe is how easy it is. Just throw it all in your blender and 30 seconds later you have sofrito! Add a couple of tablespoons to your beans while cooking or to season your meat. It stays fresh for weeks refrigerated in an air tight container and freezes well too. I pour left over sofrito in ice trays and when cooking add a cube or two to my recipes, you don’t even have to defrost it.
Have you cooked with sofrito before? What do you add sofrito to? Is there anything you add to your sofrito that is not listed in my recipe? I love trying new recipes, please share yours in the comments below or tell me how you liked mine.
This is a delicious sauce that's bursting with flavor. You can add this to beans, meats, soups and so much more to add more flavor to your dishes.
- 3 heads Garlic
- 1 Red Bell Peppers
- 1 Green Bell Pepper
- 1 bunch Cilantro
- 1/4 cup Olive Oil
Chop peppers into large or small chunks, whatever your blender can handle.
Throw all ingredients into blender or food processor.
Blend to desired consistency. I like mine smooth but some people like it a bit chunky.
Add to any dish while cooking for extra flavor.
Store in air tight container in the fridge for 2-3 weeks or in the freezer for up to 6 months.