Sofrito Recipe- A Spanish Seasoning Base
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.
- 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.
Calories: 99kcal | Carbohydrates: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 179mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 38.3mg | Calcium: 10mg | Iron: 0.3mg