Basic sofrito

Yield: 1 cup

Measure Ingredient
2 tablespoons Olive oil
1 medium Onion(s), diced about 1 cup
½ \N Green bell pepper, diced about 1/2 cup
½ \N Red bell pepper, diced
\N \N Extra garlic
1 \N Bay leaf
¼ cup (to 1/3 cup) chopped cilantro about 1/2 cup
4 \N Garlic clove(s), minced
¼ teaspoon Black pepper
¼ teaspoon Salt
1 teaspoon Minced oregano
1 \N Minced jalapeo pepper or
½ \N Minced Scotch bonnet pepper
1 tablespoon Tomato paste
½ cup Chopped tomatoes


Heat the oil in a skillet over medium heat and cook, stirring, about 1 minute. Add the remaining ingredients. Continue cooking slowly for about 15 minutes.

Sofrito for Meat and Chicken: Substitute ¼ cup diced slab bacon plus 1 tbs oil for the oil in the basic recipe. Add 1 tbs tomato paste, cup chopped tomatoes, and ⅓ cup chopped pimiento-stuffed olives (opt).

Sofrito for Fish: Begin with the basic recipe but omit the red bell pepper, use 1 cup diced green bell pepper, and add cup chopped parsley, chopped cilantro, or a mixture of the two.

Sofrito to Use in Bean Dishes: Add cup diced slab bacon or ⅓ cup ground or diced baked to the basic recipe. When making black beans, simply use the basic sofrito without any meat.

Fine Cooking June-July 1995

Submitted By DIANE LAZARUS On 08-18-95

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