Simple Sofrito Recipe
On one hand, sofrito is seemingly complex, but on the other hand, it's actually incredibly simple. Let's take the simple part first: sofrito is simply delicious. Stirred into rice, spooned into soups, spread into wraps, tacos, burritos, and more, dolloped over steak, chicken, fish, pork, or tofu, and on it goes, there's really no wrong way to enjoy this savory stuff.
A bit more complex is explaining exactly what sofrito is and where it came from. Is it a condiment, a spread, or a sauce? You can rather say yes to all those. It can be added in minute bits to add flavor to dishes or it can be used heavily as the dominant flavor. According to Loisa, sofrito is common in cuisines ranging from Puerto Rico to the Dominican Republic, though it's safe to say that it's very popular in Mexican and American culture, too. One taste of this simple sofrito recipe, courtesy of chef and recipe developer Jaime Shelbert of Wholly Nourished, and you'll see exactly why the sauce has withstood the test of time. "It's so simple and adds so much flavor to every dish," Shelbert says. Keep reading to find out for yourself.
Gather your ingredients for simple sofrito
For a quick and easy yet surprisingly flavorful batch of sofrito, all you need is a medium onion, sliced into chunks, the cloves from one head of garlic, peeled, a red bell pepper, sliced into chunks, a green bell pepper, sliced into chunks, a few green onions, the white and green parts, sliced, and a cup of cilantro, packed, with the stems and the leaves.
"It can also be customized to your liking," Shelbert says. "Herbs such as parsley can be added or other vegetables like carrots or leeks. You could definitely add heat as well with chili flakes or hot pepper."
Prepare then blend the ingredients
Once you have the ingredients measured out, rinsed, chopped, and at the ready, the "cooking" process here is blissfully simple. Just place all of the ingredients in a food processor or a good blender, then pulse the blades until a chunky sauce forms. You want to chop at the ingredients until there are no big pieces left, but also don't blend things into a liquid.
Storing your sofrito
Once it's pulse blended to semi-smooth, chunky perfection, spoon your sofrito into a container that can be sealed shut tight. You can store it in an airtight container in the fridge until you are ready to use it on fish or steak or in soup or rice or... well, as you can probably tell, you can use sofrito however you want and you'll be doing it right.
And as for how long it will keep, there are two answers there: "To keep its freshness I would store this in the refrigerator for up to five days," Shelbert says. "Or you can freeze the sofrito in ice cube trays to pull out whenever needed."
- 1 medium onion, sliced into chunks
- 1 head garlic cloves, peeled
- 1 red bell pepper, sliced into chunks
- 1 green bell pepper, sliced into chunks
- 4 green onions, white and green parts, sliced
- 1 cup cilantro, packed, stems and leaves
- Place all ingredients in a food processor.
- Pulse until a chunky sauce forms.
- Store in an airtight container in the fridge until ready to use.
| Calories per Serving | 101 |
| Total Fat | 0.6 g |
| Saturated Fat | 0.1 g |
| Trans Fat | 0.0 |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 22.2 g |
| Dietary Fiber | 4.7 g |
| Total Sugars | 7.2 g |
| Sodium | 19.1 mg |
| Protein | 4.0 g |
