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Sofrito Basico

Raven Higheagle


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!


☆☆☆☆☆ 0 votes

Makes 1 cup or more
25 Min
5 Min
Stove Top


  • 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

How to Make Sofrito Basico


  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.

Printable Recipe Card

About Sofrito Basico

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

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