Sofrito,a common staple ingredient in Hispanic cooking. Yes, there are a million ways to make sofrito, however, like most people ones recipe is usually deeply rooted in their family. The recipe I have ( and I have been requested multiple times to share) is from my late mother in law Naomi! She passed away March 2009, I miss her a lot and every time I make sofrito or Arroz con pollo I think of her. This is her legacy.
For this recipe I used
4 green peppers
2 and 1/2 sweet onions
4 bunches of cilantro
A head of garlic or less according to your preference
1/2 cup olive oil
3 packets of Goya Sazon
1 chopping board
1 blender * you can use a food processor as well if you prefer a corser sofrito *
3 -3 cup containers ( if you have the freezer ones great if not a take out soup container works great as well )
Directions: Rough chop the peppers and onions just to help the blender. Take half the onion, garlic, pepper , olive oil and cilantro and place them in the blender.
We put this in almost everything, meatballs, burgers, rice, etc. it just gives a unique flavor to your meals. Typically you start adding 1 tablespoon at a time when cooking, this batch can last a few weeks to months. Some put tomatoes in their sofrito but I much rather add it to the dish as needed.
Please feel free to request a recipe that uses sofrito.
Thank you for reading,