Sofrito
From meskarune 15 years ago
- 30 minutes to make
- Serves 20
OK, since I'm Puerto Rican and use sofrito a lot (and it will consequently be in many of my dishes on here) ...I decided to post a recipe for it. Most people just buy the stuff in cans at the store, but if you live someplace like Wyoming or Ohio (or even most of Europe and Asia) it might not be available. Read more So here's how to make it yourself. See less
Ingredients
- 1/4 cup olive oil shopping list
- 1 clove garlic cloves shopping list
- 1 onion shopping list
- 1/2 green bell pepper shopping list
- 1 dash salt shopping list
- 1/2 cup tomato sauce shopping list
- 1 teaspoon oregano shopping list
- 1 teaspoon cilantro shopping list
- 1 teaspoon annatto shopping list
- 1/4 cup water shopping list
- 2 teaspoons white vinegar shopping list
- 1 dash pepper shopping list
How to make it
- Chop onion and bell pepper, mince garlic clove
- Heat oil in skillet and add onion, bell pepper, garlic, salt, and black pepper.
- Cook until onions and peppers become soft then add the remaining ingredients.
- Cook this mixture until it turns a dark red color.
- Put the Sofrito in jars or plastic containers. It keeps for 2 weeks in the fridge or months in the freezer.
- You can add more spices to the mix, olives, or sausage to add more flavor. To make more just multiply the recipe.
The Rating
Reviewed by 6 people-
Thanks! Like most other things that come in cans , Canned Sofrito is not Sofrito.
ronnymarcus
in Jerusalem loved it
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I love Sofrito. This is one of the better Sofrito recipes I have come across. Thank you for sharing. Good Post ......... Jim
jimrug1
in Peoria loved it
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Very nice and much better than canned. Good stuff.
notyourmomma
in South St. Petersburg loved it
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