Sofrito Recipes

Sofrito is a mix of spices and vegetables, which is sautéed in many Caribbean, Spanish, and Latin American dishes. There are many different versions of making sofrito the basics are green and red peppers, onions, garlic, cilantro ..

Consider this to be the staple for Puerto Rican dishes. It's used to flavor beans, stews, meats and more.

Dominican Sazon is the base for most Dominican dishes. Rice, beans, meats

The basic blend for many Cuban dishes. Inspired by my dad's recent trip to Cuba... I'll travel through my tastebuds! Keeps 1 week, covered, in fridge.

This arrangement of seasonings and vegitables are blended into a smooth as silk sauce. Sofrito is a great starting base for marinades, soups, dips, rice and bean dishes. I always use sofrito in guacomole.

A savory blend of spices used as a base for many Puerto Rican dishes.

The real Puerto Rican Sofrito..just like Mama's

3 ww points per serving

THIS IS FROM DAISY COOKS~ "There is no other recipe I could have chosen to open with. This is the one indispensable, universal, un-live-withoutable recipe. Having said that, it is incredibly easy to make with ingredients you can find at the supermarket. And if you can't find all the ingredients I list below see the note that follows for a very simple fix. 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.
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."

A tv snack!

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This is from the Huffington Post - I did eliminate the jalapeno and almonds because I didn't have them. I swapped canola oil for the vegetable oil and I swapped long-rain rice for short-grain rice. I left out the lemon juice because I don't like the taste of that on chicken.

**I didn't include the chicken in the calories because I use a whole chicken that I cut myself- I weigh the pieces when I serve them in order to figure out those calories**

http://www.huffingtonpos
t.com/2011/10/27/chicken-sofrito_n_105
8300.html

Per Janice's recipe. A great, flavorful vegetable base for beans, slow cooking, stews, soups, what have you.

A simple sauce to add to fish, chicken, vegetables.

A simple sauce for pasta, veggies, fish and meat

Caribbean Cooked Salsa

Snapper fillets with a sofrito and vegetable sauce served over rices and accompanied by avocado with olive salsa

Basic sofrito for flavoring to meats, stews, and yellow roce

sofrito seasoning

Poblano stuffed peppers (couldn't find these in the ingredients list) with a great cream sauce.