sofrito basico
Incorporate this sauce into a bean dish, soup, or stew or use it as a first step in making other dishes. Save time by making a big batch of sofrito, then storing it in the refrigerator (up to 2 weeks) or freezer (several months). For freezing, a good trick is to solidify the sauce in ice cube trays to make individual portions, then bag the cubes for future use!
prep time
25 Min
cook time
5 Min
method
Stove Top
yield
Makes 1 cup or more
Ingredients
- 1/2 cup olive, vegetable, or annatto oil (i use annatto oil)
- 6 cloves garlic, minced
- 2 medium white onions, finely chopped
- 2/3 cup coarsely chopped green bell pepper
- 1 cup coarsely chopped ripe tomato
- 6 teaspoons tomato suace
- 1/2 teaspoon kosher salt
- 2 bunches cilantro
How To Make sofrito basico
-
Step 1In large skillet, heat oil over medium heat. Add garlic, onion, and bell pepper and cook 1 to 2 minutes, stir occasionally.
-
Step 2Mix in tomato and salt and cook until all ingredients have softened and onion is translucent, about 1 minute. Allow to cool.
-
Step 3Combine cooled sauce and cilantro in blender or food processor and process to a coarse puree.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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