Homemade Sofrito Recipes

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PUERTO RICAN SOFRITO



Puerto Rican Sofrito image

Sofrito, also called Recaíto; is a staple to seasoning many Puerto Rican food dishes.

Provided by Kitchen De Lujo

Categories     Sauce

Number Of Ingredients 10

1 yellow onion (roughly chopped)
1 red bell pepper (seeded & chopped)
1 green bell pepper (seeded & chopped)
1 garlic head
14 ají dulce (seeded & chopped)
10 leaves culantro
1 tbsp salt
1 tbsp black pepper
1 tbsp oregano (ground)
1/3 cup olive oil (extra virgin )

Steps:

  • Start off by roughly chopping the yellow onion. Continue doing the same and removing the seeds from the red bell pepper, green bell pepper, and the ají dulces.
  • Place the chopped ingredients into a food large sized food processor or blender.
  • Break apart the garlic head into cloves and peel away the outer papery skin. Place the garlic cloves and culantro leaves into the food processor or blender.
  • Add a tbsp of salt, black pepper, and oregano. Lastly, add the 1/3 cup of olive oil and blend everything together.

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

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

A stash of this flavorful Spanish sauce means you're always one step ahead. The only thing easier than making it is finding ways to use it. Try it in Shrimp and Mussels with Sofrito or Chicken with Sofrito. For perfect portions, freeze sofrito in ice cube trays, then transfer to a zip-top bag to store.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 cups

Number Of Ingredients 6

2 pounds plum tomatoes
2 red bell peppers
2 medium yellow onions
5 garlic cloves, smashed and peeled
1 bunch cilantro, large stems trimmed
1/2 cup extra-virgin olive oil

Steps:

  • Coarsely chop tomatoes, peppers, and onions. Combine with garlic and cilantro. In batches, pulse mixture in a food processor until finely chopped. In a large pot, heat olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25 to 30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months.

Nutrition Facts : Calories 56 g, Fat 5 g, Fiber 1 g, Protein 1 g, SaturatedFat 1 g

EASY SOFRITO



Easy Sofrito image

"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. 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. You will change the way you cook. I guarantee it." ----Daisy Martinez

Provided by Vino p.o. prn

Categories     Vegetable

Time 10m

Yield 4 cups

Number Of Ingredients 8

2 medium Spanish onions, cut into large chunks
3 -4 italian frying bell peppers or 3 -4 cubanelle peppers
16 -20 garlic cloves, peeled
1 bunch fresh cilantro, washed
4 leaves culantro or 4 leaves fresh cilantro
3 -4 ripe plum tomatoes, cored and cut into chunks
7 -10 cachucha bell peppers (Ajicitos dulces)
1 large red bell pepper, cored, seeded and cut into large chunks

Steps:

  • Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped.
  • With the 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.
  • *If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 ½ bunches.

BASIC SOFRITO



Basic Sofrito image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 25m

Yield 1 1/2 cups

Number Of Ingredients 6

2 tablespoons olive oil
12 scallions, white and light green part only, finely chopped
1 small yellow onion, finely chopped
1 large tomato, cored and chopped
1/2 cup chopped cilantro leaves
Salt and freshly ground black pepper

Steps:

  • Heat the oil in a medium skillet over medium heat. Add the scallions, onions and tomato. Cook until the onions are soft and golden and the tomatoes have broken down, about 10 minutes, stirring often. Add cilantro, and salt and pepper.
  • Transfer to a bowl. Use warm or at room temperature.

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

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.

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.

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