Sofrito is as a puree or fine chop mixture of cilantro, garlic, onion, green and red peppers, and tomatoes; which are then sautéed. It is the foundation to many Spanish dishes. This is an easy Sofrito Recipe to make your own homemade sauce.
Sofrito; have you heard of it? I haven’t. Correction. I haven’t until I started following a very fascinating food blogger named Dorcas Wood. Dorcas and her husband, Randy bought a food truck and named it, “Peace of Pie Cafe.” A food truck? How cool is that? As they began developing their food truck menu and testing their recipes, they decided to pursue a food blog as well. Hence followed the lovely, “Feel Good Food Blog” where I came across their article about her Sofrito Recipe. You have my attention any time cilantro is mentioned and cilantro is a main ingredient.
What is Sofrito?
Dorcas describes sofrito as a puree or fine chop mixture of cilantro, garlic, onion, green and red peppers, and tomatoes; which are then sautéed. She also calls it the “Latino cook’s secret weapon.” In the Puerto Rican kitchen, it is the foundation to many of their dishes such as soups, meats, and beans. Sounds like a salsa right? Well, it’s not spicy and it gets cooked in olive oil. There is no lemon or lime like a traditional salsa would have. Dorcas adds a little bacon grease to her recipe. Being raised southern, you can bet I added the bacon grease also when trying this sauce.
So what did I think of it?
When I eat something good, I have to share. I can’t keep it to myself. Well, it was so good, I immediately texted several friends to give them heads up about this recipe. I shared it all over Facebook. I pinned it on Pinterest. It was a topic of conversation at a Girls Night Out Dinner. And now I am writing about it…. What do you think I think of it?
I would describe it as a vessel to take a normal dish and turn it into a dish with an explosion of vibrance and fresh flavor.
What did my family think of it? They LOVED it! It will be a new staple in my household. The first night I tried it on eggs like an Eggs Ranchero. The second night I topped it on grilled eggplant. My husband always adds Heinz 57 to his pork chops and he added the Sofrito instead. It was long gone before we could try it on anything else. But let me assure you, there will be future dishes with Sofrito in this household. Thank you Dorcas Wood for this fabulous recipe!!!
Sofrito Recipe- A Spanish Seasoning Base
- 4 medium peppers Dorcas uses one green and 3 red/yellow/orange peppers. I used all red peppers
- 1 bunch of cilantro or 8 oz.
- 1 medium white onion
- 1½ heads of garlic
- 4 medium tomatoes I love Roma tomatoes
- ½ cup of vegetable/olive oil
- optional: 2 tablespoons of bacon drippings
- Clean Cilantro, careful to remove any sand or grit. Cut away any thick stems and coarsely chop.
- Cut the tomatoes in quarters.
- Remove seeds from peppers, then chop.
- Peel the onion and chop.
- Peel the garlic and coarsely chop.
- Dump all of the chopped vegetables into a blender or food processor. Puree until there are no remaining large pieces of vegetables.
- Store Sofrito in a tight container or Ball jars in refrigerator for up to 3 weeks. You can freeze Sofrito.
- To Serve, sauté sauce in oil until cooked.