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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 13.7
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 75.9 mg
  • Total Carbs: 2.9 g
  • Dietary Fiber: 0.6 g
  • Protein: 0.5 g

View full nutritional breakdown of Sofrito (Onion & Tomato Base) calories by ingredient
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Sofrito (Onion & Tomato Base)

Submitted by: JVANAM

Introduction

There is no other recipe I could have chosen to open with. This is the one indispensable, universal, un-live-withoutable recipe.
What sofrito does is add freshness, herbal notes and zing to dishes -- you can do that with the onion, garlic, bell pepper, cilantro and tomato alone.

In my house, sofrito makes its way into everything from yellow rice, black bean soup, sauce for spaghetti and meatballs to braised chicken and sautéed shrimp. Not only that, it freezes beautifully, so in about In 10 minutes you can make enough sofrito to flavor a dozen dishes. I'm telling you, this stuff does everything but make the beds. Try out your first batch of sofrtio in the recipes you'll find throughout this site, or add sofrito to some of your own favorite dishes that could use a little boost. You will change the way you cook. I guarantee it.

Makes about 4 cups.
There is no other recipe I could have chosen to open with. This is the one indispensable, universal, un-live-withoutable recipe.
What sofrito does is add freshness, herbal notes and zing to dishes -- you can do that with the onion, garlic, bell pepper, cilantro and tomato alone.

In my house, sofrito makes its way into everything from yellow rice, black bean soup, sauce for spaghetti and meatballs to braised chicken and sautéed shrimp. Not only that, it freezes beautifully, so in about In 10 minutes you can make enough sofrito to flavor a dozen dishes. I'm telling you, this stuff does everything but make the beds. Try out your first batch of sofrtio in the recipes you'll find throughout this site, or add sofrito to some of your own favorite dishes that could use a little boost. You will change the way you cook. I guarantee it.

Makes about 4 cups.

Number of Servings: 30

Ingredients

    2 medium Spanish onions, cut into large chunks
    3 to 4 Italian frying peppers or cubanelle peppers
    16 to 20 cloves garlic, peeled
    1 large bunch cilantro, washed
    4 leaves of culantro (If you can't find culantro add another small bunch of cilantro with a pinch of cayenne pepper.)
    4 ripe plum tomatoes, cored and cut into chunks
    1 large red bell pepper, cored, seeded and cut into large chunks

    7 to 10 ajices dulces *optional*

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Directions

1) In the food processer coarsely chop the onion and cubanelle or Italian peppers.

2) With the still motor running, add the remaining ingredients one at a time and process until smooth.

++++++++++++++++++++++++++++++++++++++++++++
The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. Freeze sofrito in ½ cup batches in sealable plastic bags. Make sure you label the bag with both the item name and use by date. Though in my house the sofrito barely get frozen before my daughters are spreading it on toast.

They come in extremely handy in a pinch. You can even add sofrito straight from the freezer to the pan in any recipe.

Pantry Notes: Ajices Dulces, also known as cachucha or ajicitos are tiny sweet peppers with a hint of heat. They range in color from light to medium green and yellow to red and orange. They add freshness to the sofrito and anything you cook.

Do not mistake Ajices Dulces for Scotch Bonnet or Habanero Chilies (which they look like). Those two pack a wallop when it comes to heat.

To find Culantro or Ajices Dulces try the Farmers' Markets in your area or the ethnic isle in your market. If you can not find them, up the cilantro and add a pinch of cayenne pepper.

Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro to the power of ten.

Number of Servings: 30

Recipe submitted by SparkPeople user JVANAM.





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