Sofrito Basico

Raven Higheagle

By
@ravenhigheagle

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!


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Rating:

Serves:

Makes 1 cup or more

Prep:

25 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

1/2 c
olive, vegetable, or annatto oil (i use annatto oil)
6 clove
garlic, minced
2 medium
white onions, finely chopped
2/3 c
coarsely chopped green bell pepper
1 c
coarsely chopped ripe tomato
6 tsp
tomato suace
1/2 tsp
kosher salt
2 bunch
cilantro

Directions Step-By-Step

1
In large skillet, heat oil over medium heat. Add garlic, onion, and bell pepper and cook 1 to 2 minutes, stir occasionally.
2
Mix in tomato and salt and cook until all ingredients have softened and onion is translucent, about 1 minute. Allow to cool.
3
Combine cooled sauce and cilantro in blender or food processor and process to a coarse puree.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Cuban