BASIC SOFRITO
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
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 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
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 BASE
Sure, you can buy a Sofrito Base. But why would you when this one, made with fresh cilantro and green peppers, is so easy to make?
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 2 cups or 16 servings, 2 Tbsp. each.
Number Of Ingredients 5
Steps:
- Combine all ingredients. Refrigerate 2 to 3 days or until ready to use. Freeze for longer storage.
Nutrition Facts : Calories 25, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SOFRITO SAUCE
Make and share this Sofrito sauce recipe from Food.com.
Provided by Sharon123
Categories Sauces
Time 10m
Yield 2/3 cup
Number Of Ingredients 10
Steps:
- Combine all ingredients in electric blender; process until smooth.
- Cover and chill (or freeze up to 1 month).
- Yield: 2/3 cup.
Nutrition Facts : Calories 257.9, Fat 20.7, SaturatedFat 2.9, Sodium 243.9, Carbohydrate 18.2, Fiber 3.4, Sugar 7.5, Protein 2.7
SOFRITO: A BASE FOR MANY DISHES
Provided by Food Network
Categories side-dish
Time 45m
Yield approx. 2 cups
Number Of Ingredients 11
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.
SOFRITO
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
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.
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