Spices, Inc., writes: Sofrito (Spanish, meaning lightly fried) is an aromatic blend, typically of tomatoes, peppers, and onions, along with herbs and spices. It’s used to spark flavor in beans, fish, meats, rice and stews. The earliest printed reference to sofrito is in “Libre de Sent Soví,” a cookbook circa 1324, featuring recipes from the Catalan region of Spain. Time saver: Make in large batches and freeze in an ice cube tray for later use.
Ingredients
2 medium Spanish onions, cut into large chunks (about 2 cups)
4 cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)
1 large red bell pepper, cored, de-seeded, and roughly chopped (about 1 1/2 cups)
4 medium ripe plum tomatoes, cored and cut into chunks (about 1 1/2 cups)
1 large bunch cilantro, washed and roughly chopped (about 1 1/2 cups)
18 medium cloves garlic, peeled
Kosher salt to taste
Directions
- Place onions and cubanelle peppers in bowl of a food processor fitted with a steel blade. Pulse until coarsely chopped.
- With the motor running, add the remaining ingredients one at a time through the feed tube and process until smooth. Season to taste with salt. Transfer to container and refrigerate for up to three days, or freeze.
Nutrition
(nutrition info here)
Carbon Impact
(carbon info here)