Homemade Sazonno Its Sofrito Recipes

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BASIC SOFRITO



Basic Sofrito image

Sofrito is a seasoned tomato-based sauce used as a foundation in Caribbean, Latin American, and Spanish cooking.

Provided by Hector Rodriguez

Categories     Dinner     Entree     Sauce     Ingredient

Time 15m

Number Of Ingredients 7

1 head of garlic (peeled)
2 medium onions (peeled)
1 red bell pepper (stemmed and seeded)
2 medium green bell peppers (stemmed and seeded)
2 large tomatoes
1 bunch fresh cilantro leaves
1/2 bunch fresh parsley leaves

Steps:

  • Use the sofrito with rice, stews, beans, or a protein, and enjoy.

Nutrition Facts : Calories 35 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 3 g, Fat 0 g, ServingSize 1 quart (8 servings), UnsaturatedFat 0 g

DOMINICAN SOFRITO (SAZóN)



Dominican Sofrito (Sazón) image

This sofrito recipe is inspired by ingredients commonly found in the Dominican sofrito, which is also called sazón in that country.

Provided by Hector Rodriguez

Categories     Condiment     Sauce

Time 15m

Number Of Ingredients 9

2 red onions (peeled and diced)
2 large green bell pepper (seeds removed and diced)
1 head of garlic (cloves peeled and minced)
1 jar (4 ounces) diced pimentos (drained)
1 can (8 ounces) tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon apple cider vinegar
1 tablespoon ground annatto (aka achiote)

Steps:

  • Gather the ingredients.
  • Chop and blend all ingredients in a food processor or blender until finely chopped.
  • Place mixture in a glass jar with a tight lid. Refrigerate up to one week.

Nutrition Facts : Calories 10 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 42 mg, Sugar 1 g, Fat 0 g, ServingSize 1 quart (64 tbsp servings), UnsaturatedFat 0 g

MOM'S HOMEMADE SOFRITO



Mom's Homemade Sofrito image

This is a paste I use mostly for making Spanish rice, but you may find other dishes to use it in as well. Store in the refrigerator.

Provided by Lisa Torres

Categories     100+ Everyday Cooking Recipes

Time 20m

Yield 48

Number Of Ingredients 5

3 pounds onions, coarsely chopped
3 red bell peppers, seeded and coarsely chopped
3 green bell peppers, seeded and coarsely chopped
1 bunch fresh cilantro
2 cloves garlic

Steps:

  • Blend onions, red bell peppers, green bell peppers, cilantro, and garlic in a blender, in batches if necessary, into a smooth paste.

Nutrition Facts : Calories 15.6 calories, Carbohydrate 3.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 2.2 mg, Sugar 1.7 g

SOFRITO



Sofrito image

The flavor bases called sofritos exist throughout the Hispanic world, and many are made with peppers, tomatoes, onions and garlic. Blanca Arzu, a Garifuna woman from Honduras, makes a lighter, more herbal version based on cilantro, onions, garlic and sweet peppers.

Provided by Francis Lam

Time 5m

Yield Serves 6-8

Number Of Ingredients 4

1/2 cup packed cilantro
1 small onion, roughly diced
5 garlic cloves
3 ajicito (aji dulce) peppers or 1 cubanelle pepper, stemmed and roughly chopped

Steps:

  • Blend all ingredients until smooth in a blender; add water as necessary to keep the blades moving. Sofrito may be frozen in ice-cube trays to use as a quick flavor boost. Makes about 1 1/4 cups

Nutrition Facts : @context http, Calories 15, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 1 gram

CARIBBEAN-STYLE SOFRITO



Caribbean-Style Sofrito image

Common in Cuba, Puerto Rico, and the Dominican Republic, sofrito is a blend of herbs and vegetables used in Afro-Latin/Caribbean cooking to season rice, bean, and meat dishes. It has no salt, and appeals to those unfamiliar with Caribbean food because of its authentic taste. The ingredient is vegetarian friendly and can be adapted to accommodate vegans. Adapt the ingredient amounts to suit your personal tastes.

Provided by La AfroCubana

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 45m

Yield 96

Number Of Ingredients 9

2 green bell peppers, cut into 1/4 inch cubes
2 red bell peppers, cut into 1/4 inch cubes
1 orange bell pepper, cut into 1/4 inch cubes
1 yellow bell pepper, cut into 1/4 inch cubes
10 tomatoes, cored and coarsely chopped
1 bunch green onions, chopped
1 ½ bunches fresh cilantro leaves, chopped
6 fresh tomatillos, husks removed
1 cup chopped garlic

Steps:

  • Place the green, red, orange, and yellow bell peppers in a blender or bowl of a food processor. Add the tomatoes, green onions, cilantro, tomatillos, and garlic. Blend or pulse according to your preference to make a chunky or smooth mixture. Refrigerate in a covered container up to 5 days, or freeze up to 45 days.

Nutrition Facts : Calories 8 calories, Carbohydrate 1.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 1.9 mg, Sugar 0.7 g

SOFRITO



Sofrito image

Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.

Provided by FIVEBRIGS

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 80

Number Of Ingredients 10

2 green bell peppers, seeded and chopped
1 red bell peppers, seeded and chopped
10 ajies dulces peppers, tops removed
3 medium tomatoes, chopped
4 onions, cut into large chunks
3 medium heads garlic, peeled
25 cilantro stems (with leaves)
25 recao stems (with leaves)
1 tablespoon salt
1 tablespoon black pepper

Steps:

  • In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.

Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 89 mg, Sugar 0.8 g

SOFRITO



Sofrito image

Sofrito - a blend of garlic, onions, peppers and recao (culantro) - is the backbone of Puerto Rican flavor. Also referred to as recaito, it's typically sautéed in oil as the foundation for sauces, braises, beans, stews and rice dishes. It's also adaptable, and can yield a lighter, more verdant flavor if sautéed for 2 to 3 minutes, and a richer flavor if sautéed for 7 to 10 minutes and combined with tomato sauce. This recipe yields about 3 cups, which is probably more than you'll use for any recipe, but it keeps well. My grandmother often kept sofrito in the freezer stored in a repurposed plastic margarine container, or frozen into cubes and saved in plastic zip-top bags. If kept in the refrigerator, it's best if used within a week, but can be frozen for up to six months. You can also put it into a pan with hot oil straight from the freezer, though it may sputter a smidge.

Provided by Von Diaz

Categories     condiments

Time 5m

Yield About 2 1/4 cups

Number Of Ingredients 6

1 medium red bell pepper, seeded and cut into quarters
3 ají dulce or amarillo peppers (or mini bell peppers), seeded and coarsely chopped (see Notes)
6 large garlic cloves
1 large yellow onion, coarsely chopped
6 fresh culantro leaves and tender stems, coarsely chopped (see Notes)
6 fresh cilantro stems, coarsely chopped

Steps:

  • In a large food processor or blender, blend the peppers and garlic until smooth.
  • Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.

AUTHENTIC PUERTO RICAN SOFRITO



Authentic Puerto Rican Sofrito image

Sofrito is the secret to many Hispanic Caribbean recipes. It is a fragrant aromatic puree of peppers, onions, garlic, herbs, and olive oil. The magic herb in this fragrant mixture is cilantro. My family's recipe produces a sofrito that is very flavorful, complex and oh-so-delicious! Use it in soups and stews as well as in rice dishes. Freeze whatever portions will not be used within 2 weeks. They will keep for about 3 months in the freezer.

Provided by MKCortes (Latin Goddess)

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h5m

Yield 64

Number Of Ingredients 15

1 large green bell pepper
1 large red bell pepper
2 teaspoons olive oil
10 sweet chile peppers (ajicitos dulces), seeded
1 large yellow onion, quartered
1 bunch scallions, trimmed
2 plum tomatoes, seeded
25 cloves garlic, peeled and trimmed
2 bunches fresh cilantro, ends trimmed
2 bunches culantro
¼ cup pimento-stuffed green olives
5 large leaves Caribbean wild oregano (oregano brujo)
2 tablespoons capers
½ cup olive oil, or more as needed
¼ cup water

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
  • Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
  • Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
  • Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

Nutrition Facts : Calories 28.6 calories, Carbohydrate 2.6 g, Fat 2 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 28.9 mg, Sugar 0.9 g

HOMEMADE SAZON(NO, IT'S SOFRITO!)



Homemade Sazon(No, It's Sofrito!) image

Sazon is a common seasoning used in Caribbean cooking and also in Spain. Try this homemade version! Two reviewers have told me this is actually a sofrito, that sazon is a dry mix. I'm so sorry if I have offended anyone. I don't remember where I got this(some magazine long ago), so they were misinformed. I do hope you enjoy it anyway!

Provided by Sharon123

Categories     Caribbean

Time 25m

Yield 1 cup

Number Of Ingredients 15

1/4 cup chopped onion
3 tablespoons chopped green peppers
3 tablespoons chopped sweet red peppers
3 tablespoons chopped green onions
3 tablespoons tomato paste
4 teaspoons chopped fresh parsley
4 teaspoons chopped fresh coriander
4 teaspoons olive oil or 4 teaspoons vegetable oil
4 teaspoons white vinegar
1/2 teaspoon dried oregano
1/2 teaspoon sweet paprika
1/4 teaspoon salt
1/8 teaspoon hot sauce
1 (2 ounce) jar diced pimentos, drained
1 garlic clove, minced

Steps:

  • Combine all ingredients in a blender; process until smooth.
  • Pour into a saucepan; bring to a boil.
  • Reduce heat, and simmer, stirring constantly, 5 minutes or until thoroughly heated.
  • Remove from heat; cool.
  • Cover and chill.
  • Yield: about 1 cup.

SOFRITO: A BASE FOR MANY DISHES



Sofrito: a Base for Many Dishes image

Provided by Food Network

Categories     side-dish

Time 45m

Yield approx. 2 cups

Number Of Ingredients 11

1 strip of bacon, whole (smoked if available)
1 tablespoon olive oil
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped red onion
4 cloves garlic
1/4 teaspoon minced habanero or Scotch bonnet
1/4 teaspoon minced jalapeno
Pinch saffron
6 to 8 ounces dry Spanish sherry
1/2 cup cream, if desired

Steps:

  • In a sauce pot set on medium, cook the bacon in the olive oil for 30 seconds. Add red and yellow peppers, onions, and garlic, and saute until soft. Add the habanero, jalapeno, and saffron, cook for 1 minute. Add the sherry and cream if desired. Reduce by 1/4, cool and puree in a blender.

SAZON (DOMINICAN SOFRITO)



Sazon (Dominican Sofrito) image

Not all sazon is dry like Recipe #451457. This is Dominican Sofrito, also known as Sazon. It is a mixture of herbs and vegetables that is used to dress up all manner of edibles. It can be made from fresh produce and used on rice, bean, fish, chicken or meat dishes.

Provided by gailanng

Categories     Onions

Time 20m

Yield 6 cups

Number Of Ingredients 7

1 onion, peeled and cut into large chunks
2 green bell peppers, seeded and cut into large chunks
1 red bell pepper, seeded and cut into large chunks
1/2 bunch cilantro, washe dried and most stems removed (1/2 cup tightly packed leaves)
1 bulb of garlic, cloves separated and peeled
1 tablespoon dried oregano
3/4 cup distilled white vinegar

Steps:

  • Combine ingredients in a food processor and process until finely chopped. Refrigerate leftovers.

Nutrition Facts : Calories 36.1, Fat 0.2, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 6.8, Fiber 1.8, Sugar 2.7, Protein 1.2

SOFRITO (DAISY MARTINEZ)



Sofrito (Daisy Martinez) image

This is a staple of any Puerto Rican household. Some of the ingredients are hard to find in US grocery stores so notes are provided on substitutions.

Provided by threeovens

Categories     Onions

Time 15m

Yield 4 cups, 40 serving(s)

Number Of Ingredients 8

2 medium Spanish onions, cut into large chunks
3 -4 italian peppers or 3 -4 cubanelle peppers, cut into chunks
16 -20 garlic cloves, peeled
1 cup fresh cilantro, washed (1 large bunch)
7 -10 mini sweet peppers (ajices) (optional)
1/4 cup culantro or 1/4 cup fresh cilantro
3 -4 plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored seeded and cut into large chunks

Steps:

  • Pulse onion and Italian frying pepper or Cubanelle in the food processor until coarsely chopped.
  • With the motor running, add remaining ingredients, one at a time, until mixture is smooth.
  • Sofrito keeps 3 days in the refrigerator; freeze for longer storage (can be used without thawing).
  • NOTES: Ajices Dulces, also known as cachuchua or ajicitos, are tiny peppers with only a hint of heat. They look similar to scotch bonnets or habaneros, so don't get them confused! If you cannot find them , use a little more cilantro and a pinch of cayenne or crushed red pepper flakes.
  • NOTE: Culantro has long tapered leaves with serrated edges. If you cannot find it, just leave it out.

Nutrition Facts : Calories 6.1, Sodium 0.9, Carbohydrate 1.4, Fiber 0.2, Sugar 0.6, Protein 0.2

ALEX'S SOFRITO



Alex's Sofrito image

Living in the States, it has been hard for me to find the original ingredients for traditional sofrito from Puerto Rico, so this is the base I came up with and have been using for years in all of my Latin bean, stew, soup or rice recipes. I always keep a small bowl of it in the fridge and freeze the rest. Enjoy!

Provided by SANDRYLO

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 32

Number Of Ingredients 11

2 large onions, chopped
3 heads garlic, cloves peeled and trimmed
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 bunch fresh cilantro, stems trimmed
2 tablespoons dried oregano leaves
1 tablespoon white vinegar
1 tablespoon ground cumin
1 teaspoon ground black pepper
1 pinch salt

Steps:

  • Combine onions, garlic cloves, green bell pepper, red bell pepper, yellow bell pepper, cilantro, oregano, vinegar, cumin, black pepper, and salt in a food processor; process into a smooth paste.

Nutrition Facts : Calories 15.6 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 7.6 mg, Sugar 0.7 g

SOFRITO



Sofrito image

Sofrito is a staple in Latin dishes to add flavor and depth. I got this recipe from a great friend about a year ago and fell in love with it. I use it in just about everything. Use sofrito as the first dish ingredient by adding it to a hot pan with olive oil. Sauté it for a minute or two before adding remaining ingredients. I've also used it as a rub for meat and chicken. Enjoy!

Provided by Jennifer Cournoyer

Categories     South American

Time 10m

Yield 16 ounces

Number Of Ingredients 9

1 head garlic, cloves skined
1 yellow onion
1 green bell pepper
1 red bell pepper
1 bunch fresh flat-leaf parsley
1 bunch fresh cilantro
2 tablespoons fresh oregano
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Quarter peppers and onion. Add all ingredients in food processor or blender. Pulse or blend until pureed.
  • For easy storage, freeze mixture in ice cube trays. Store cubes in freezer in a zip lock bag and use as needed.

Nutrition Facts : Calories 13, Fat 0.1, Sodium 147.5, Carbohydrate 3, Fiber 0.6, Sugar 0.8, Protein 0.5

SOFRITO



Sofrito image

Sofrito is a base frequently used in many Puerto Rican recipes to add bold flavor. Its texture and appearance is similar to a green salsa. You can also try it on chilies, enchiladas and tacos.

Provided by Taste of Home

Time 10m

Yield 2 cups.

Number Of Ingredients 5

1 whole garlic bulb
1 medium green pepper, quartered
1 medium onion, quartered
1/2 cup fresh cilantro leaves
1 plum tomato, quartered

Steps:

  • Separate and peel garlic cloves. Place garlic and remaining ingredients in a food processor; cover and process until finely chopped. , Use immediately or refrigerate for up to 1 week. May also be frozen in small portions in resealable freezer bags for up to 1 month.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

SOFRITO



Sofrito image

Is a traditional base to many latin-style dishes. The building block mixture of annatto, onion, garlic, peppers, and cilantro adds a wonderful flavor and depth to almost any meal. This freezes well and can be used throughout the year.Can be put into ice cube trays then removed when frozen and place in freezer bags.

Provided by Rita1652

Categories     Onions

Time 30m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 10

2 tablespoons annatto oil (see recipe #109238) or 2 tablespoons olive oil
3 cups finely chopped onions
3 cups finely chopped red bell peppers or 3 cups green bell peppers (use a combination)
1 jalapeno, chopped (optional)
5 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lime

Steps:

  • Heat Annatto Oil in a large heavy bottom skillet over medium-high heat.
  • Add onion; sauté 1 minute.
  • Add bell peppers, jalapeno, garlic and paste.
  • Cook 10 minutes; stir frequently. Stir in rest of ingredients.
  • Jar or freeze if not using now.

Nutrition Facts : Calories 51.4, Fat 2.4, SaturatedFat 0.3, Sodium 61.6, Carbohydrate 7.6, Fiber 1.6, Sugar 3.5, Protein 0.9

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Homemade sazon no it s sofrito is the best recipe for foodies. It will take approx 25 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make homemade sazon no it s sofrito at your home.. The ingredients or substance mixture for homemade sazon no it s sofrito recipe that are useful to cook such type of recipes are:
From webetutorial.com


BEST SOFRITO RECIPE - HOW TO MAKE SOFRITO
2021-03-09 Directions: Chop all ingredients into chunks; add to a blender or food processor. Blend all ingredients well so the finished sofrito is finely processed. It should be in the consistency of pesto ...
From parade.com


BEST SOFRITO RECIPE - HOW TO MAKE SOFRITO
Sofrito, a cooked mixture of vegetables and other ingredients, is the base for countless Latin American dishes. We adapted Jose Santaella’s formula based on ingredient availability. The sofrito will keep in an airtight container in the fridge for up to one week. The annatto oil is optional for lending a reddish hue.
From 177milkstreet.com


SOFRITO FROM CORFU: A VERY EASY TO DO RECIPE - ATCORFU
2022-02-16 Remove the slices of meat and put them in a saucepan. Put a little olive oil together with a bunch of finely chopped parsley and finely chopped garlic in a clean pan, sauté for 1 minute. Put the sautéed parsley and garlic in the saucepan with the beef and put the pot in the fire. Once it starts to boil, put some vinegar and hot water ...
From atcorfu.com


SOFRITO RECIPE - BELLY FULL
2022-02-21 Instructions. Make sure all your peppers are rinsed and dried before seeding and chopping them. Place onion, green and red bell peppers, cubanelle pepper, ajies dulces peppers, and garlic in the bowl of a food processor. Process until blended, but still has texture and not watery. Work in batches, if necessary.
From bellyfull.net


HOW TO MAKE ITALIAN SOFFRITTO: ITALIAN SOFFRITTO RECIPE
2020-11-08 How to Make Italian Soffritto: Italian Soffritto Recipe. Written by the MasterClass staff. Last updated: Nov 8, 2020 • 2 min read. Onions, celery, and carrots are considered “the holy trinity” for good reason: When cooked low-and-slow in olive oil, their combined flavors form an umami-packed, versatile base for any number of dishes.
From masterclass.com


PUERTO RICAN SOFRITO - MAKE IT DAIRY FREE
2021-09-25 Often times Puerto Rican sofrito is cooked with pork; however, we won’t be adding in this vegan version. Sofrito is used in many sauces, soups and rice dishes. We won’t be making an authentic recipe, but focused more on getting the flavors and giving you a quick recipe that’s flavorful while still being easy. Never miss another post! Sign ...
From makeitdairyfree.com


EASY 15-MINUTE SOFRITO RECIPE - MY DOMINICAN KITCHEN
2022-02-18 How to Make Sofrito Roughly chop cilantro, culantro and green onions and place in a food processor or blender. Cut onions and bell peppers into medium pieces and add to the food processor . Add the garlic cloves and aji dulce, or cubanelle peppers.
From mydominicankitchen.com


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