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
MOM'S HOMEMADE SOFRITO
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
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 BASICO
This sofrito recipe is prepared as the first step in many Puerto Rican bean, rice, and stewed dishes. The amount of ingredients can be adjusted according to taste. Recipe is for a 6-8" serving-size dish. It can be doubled or tripled to suit the amount of food being prepared.
Provided by TishT
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove skins from onion and garlic.
- Remove seeds from green and sweet chili peppers.
- Rinse in water.
- Then finely chop these ingredients, including the cilantro.
- Place a heavy-bottomed pot over low heat; add oil and oregano.
- Add the chopped ingredients.
- Continue cooking for about 3-4 minutes, stirring occasionally to ensure an even blending of the flavors.
- Now you are ready to continue with the rest of the dish being prepared.
BASIC SOFRITO
Another recipe from Ingrid Hoffman's Latin kitchen. She keeps this in her fridge to always be ready to add a little something extra to recipes such as: chicken, beef, pork, potatoes, beans and lentils. You can also use it as a base for soups. It will keep for up to a week in an airtight container in your refrigerator - or you can freeze it in an ice cube tray and use the cubes like bouillon! *For a spicy sofrito, add a chopped jalapeno!
Provided by LifeIsGood
Categories Vegetable
Time 20m
Yield 1 1/2 Cups
Number Of Ingredients 6
Steps:
- Melt the butter or heat the oil in a saucepan on medium heat. Add the remaining ingredients and cook, stirring often, until the onion is soft and golden and the tomato is broken down and pasty. This should take about 10 minutes. Transfer to a bowl and set aside to cool.
BASIC SOFRITO
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.
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 AND FISH
Sofrito is the foundation of Puerto Rican cuisine and the base for many of the island's most popular dishes. Making this all-purpose blend of peppers, herbs and aromatics is something most people learn from their abuela (grandma). The word sofrito in Spanish means to saute something, a reference to how the seasoning is used rather than how it is made. Here it serves as an easy sauce for seared snapper fillets.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the green bell pepper, onion, aji dulce, garlic, 1/2 cup of the cilantro and the recao in a medium bowl. Set aside.
- Heat the oil in a large skillet over high heat. Season both sides of the snapper with salt and pepper. Add the snapper to the pan and cook until golden brown, about 4 minutes per side. Transfer the snapper to a platter.
- Lower the heat to medium, add the vegetable mixture and cook, stirring, until the onion is translucent, 2 to 3 minutes. Season to taste with salt and pepper and finish with the remaining 1/4 cup cilantro. Pour the sofrito over the snapper and enjoy.
BASIC SOFRITO BLACK BEANS RECIPE - (5/5)
Provided by dvdcrn
Number Of Ingredients 14
Steps:
- *Time Required:* Most time is just waiting (soaking, pressure cooking). This is a big batch of beans, so you can save some for another night, which will save a lot of time. Two sessions: (1) 15 minutes in the morning. (2) 65 minutes in the afternoon. *In the morning:* Pick over the black beans to remove the ugly ones (shriveled or discolored ones, stones, etc). Bring 6 cups water, the 1 lb beans to boil (took about 10 minutes). Let boil for one minute. Turn off heat and soak for at least 1 hour, up to 6 hours. *Prepare sofrito:* Combine in coffee grinder: 2 tspn salt and the spices (1 TB minced chipotle pepper, 3 bay leaves, 8 sage leaves, 1 tsp dried oregano, 1/2 tsp cumin seeds, 1 arbol chili). Whirr to pulverize them. Add to blender with about 8 minced garlic cloves, 1 TB olive oil, 1 TB vinegar and 1/4 cup water. Pulse the blender. Let sit about 5 minutes so the garlic releases its flavor. Meanwhile, roughly the onion and the red pepper and add to the blender. Blend everything until smooth, then set the blender aside. *In the afternoon, pressure cook:* Add 2 Tb olive oil to the beans in the pressure cooker pot (no need to replace the liquid). Lock lid, heat to high pressure (takes about 13 minutes), then reduce to med-high heat and let rock 13 minutes. Turn off the heat and let pressure release naturally (takes about 20 minutes). *Real cooking:* After the pressure cooker cools and the pressure releases, remove 1/3 cup cooked beans, add to the blender with sofrito and blend until smooth. This makes about 2-1/2 to 3 cups of thick, light brown sofrito. Reserve 1 cup liquid from the pot of beans. Pour the sofrito from the blender into the pot of beans, then use the cup of reserved liquid to rinse the rest of the sofrito from the blender, and pour it all into the pot. Simmer about 15 minutes over medium heat. Stir every couple of minutes, to fully mix in the solids collecting on the bottom. When a black crust starts to form between stirrings, it is done. Turn off the heat and mix the crust in. *Freeze and Substitute for Canned:* You will have about 7 cups of prepared black beans (about 14 servings), which can be divided among 4 pint-sized freezer containers (about 1-3/4 cups each) and used in any recipe that calls for a 15.5 oz. can of black beans. Let cool, tighten lids and store in freezer. If you remember in the morning, thaw a container on the counter. Otherwise, you'll need to thaw frozen beans. Either heat them in a rice cooker for about 20 minutes, or in a saucepan over low heat for about 15 minutes, breaking them apart every few minutes. *Notes:* (1) Refried beans are very easy. One serving would be about 3/4 cup. Add a little olive oil to a skillet, just a bit more than you need to prevent sticking. Use an old-fashioned potato masher as you heat them. Obviously, you need to add minced garlic :). (2) Black bean soup for 2-3 servings is very easy. Saute a finely diced small onion in some oil. Add a minced garlic clove and maybe a 1/4 tspn of ground cumin for about the last minute before adding 2 cups of broth and one container of black beans. Bring to a simmer. If you want to thicken it a little, you could add 1/4 tspn corn starch dissolved in 1/4 cup of water or 1/4 tspn of chia seeds. Add a squeeze of lime juice, maybe a tspn or two, and serve hot. Great with guacamole. (3) Soaking time can last, say, 1-6 hours. For black beans, 1 hour is minimum for digestibility, and 6 hours is maximum for firmness. If you like mushy beans, you can soak black beans overnight. (4) Substitute any sofrito ingredients or recipes to your liking. Definitely add 1/3 cup of beans to the blender, since you need to release their starch to thicken the black bean sauce. The bay leaves will be pulverized into the sofrito, so no sharp edges. You won't need to remove them as in ordinary usage. (5) Nutrition data: This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Vitamin C, Thiamin, Iron, Copper and Manganese, and a very good source of Dietary Fiber and Folate. Each freezer container has about 26 g of high quality protein. At 3.5 half-cup servings per container, that's 7 grams protein/serving.
SOFRITO
Make and share this Sofrito recipe from Food.com.
Provided by Joanne
Categories Vegetable
Time 10m
Yield 8 cups
Number Of Ingredients 6
Steps:
- Add all ingredients to food processor or blender. Blend until smooth.
- You can freeze half of this and keep the other half in the refrigerator.
- Keeps in refrigerator for about 2 weeks. Keeps in freezer for 6 months.
Nutrition Facts : Calories 83.9, Fat 6.9, SaturatedFat 1, Sodium 4.6, Carbohydrate 5.7, Fiber 1, Sugar 1.4, Protein 1
AUTHENTIC PUERTO RICAN SOFRITO
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
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
PUERTO RICAN SOFRITO
This recipe is used in conjunction with my Recipe #315833. This mixture is used in almost every savory dish that leaves a Pueto Rican kitchen. It is similar to the 'Holy Trinity' mix used in New Orleans. Store extra Sofrito in an airtight container in the fridge. Sofrito also freezes very well.
Provided by Brandess
Categories Onions
Time 8m
Yield 1 1/2 Cup
Number Of Ingredients 7
Steps:
- Chop and fold together all ingredients until well combined. Store in an airtight container.
Nutrition Facts : Calories 70.5, Fat 0.5, SaturatedFat 0.1, Sodium 580.7, Carbohydrate 16.4, Fiber 4.4, Sugar 8.5, Protein 2.7
ALEX'S SOFRITO
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
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 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
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 - 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.
CARIBBEAN-STYLE SOFRITO
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
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
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