Soffrito Recipes

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

Ingredients

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.

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

Ingredients

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: 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

Ingredients

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.

SOFRITO

Sofrito image

Provided by Food Network

Categories condiment

Time 10m

Yield 8 to 9 cups

Number Of Ingredients 5

Ingredients

1 onion, sliced
1 green bell pepper, stemmed and seeded
2 cups sweet mini peppers, stemmed
1 cup whole or minced garlic
8 bunches cilantro

Steps:

Combine the onion, bell pepper, sweet peppers, garlic and cilantro in a blender. Blend for 30 seconds, until an even consistency is achieved.

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

Ingredients

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.

More about "soffrito recipes"

HOW TO MAKE ITALIAN SOFFRITTO: ITALIAN SOFFRITTO RECIPE

how-to-make-italian-soffritto-italian-soffritto image

2020-06-22 How to Make Italian Soffritto: Italian Soffritto Recipe. Written by the MasterClass staff. Last updated: Nov 8, 2020 • 2 min read. Onions, celery, …
From masterclass.com
2.8/5 (180)
Category Side
Cuisine Italian
Total Time 40 mins

1. Mince the onion, carrots, and celery until you have an equal amount of each. 2. Heat the olive oil in a skillet over low to medium heat. Add the vegetables, and cook, stirring often. 3. Adjust to low heat as needed, and continue to sauté until golden brown and softened, but not overly mushy.
The *soffritto* can now be used as a base for a [pasta sauce like pomodoro](https://www.masterclass.com/articles/how-to-make-quick-and-easy-pomodoro-sauce-chef-thomas-kellers-gnocchi-with-pomodoro-recipe) or a *sugo finto*, or the [starter for a creamy risotto](https://www.masterclass.com/articles/wolfgang-pucks-springtime-risotto).
Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.

Soffrito Recipes

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.

AUTHENTIC PUERTO RICAN SOFRITO

SOFRITO

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.

SOFRITO

EASY SOFRITO

SOFRITO

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.

SOFRITO: A BASE FOR MANY DISHES

SOFRITO

SOFRITO

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