MAKE IT MONDAYS | The Easiest Sofrito You'll Ever Make

As promised in my “Quick Meals” blog post, I’ve got an easy sofrito recipe that serves as a great base for most dishes. You guys know I LIVE for sofrito because it cuts back on my prep time significantly so I always try to have some in the fridge. If you’re scratching your head wondering what the hell sofrito is, don’t you worry; I’ll explain. Sofrito is a sauce that is typically used as a base for making stews, soups, meats, rice, beans and in my case just about anything. Sofrito is popular among Hispanic/Latino communities and varies greatly depending on region. People from many parts of the world have very similar dishes, for example green seasoning which is very popular in many parts of the Caribbean. Sofrito and green seasoning are not the same but the concept certainly is. The thing I love most about all of these prep items is the fact that there is no one or correct way to make them. Everyone’s tastes are different therefor everyone gets to make theirs to their own liking. Below is how I make my sofrito which requires no measuring, little cutting and just a little time.

For this Sofrito you'll need:

1-2 Bunches of Cilantro (It depends on your taste. I LOVE cilantro so I go off)

2-3 Heads of Garlic

1 Small Red Onion

1 Bunch of Green Onions

1 Red Bell Pepper

1 Green Bell Pepper

1 Yellow Bell Pepper

1 Stick of Celery (not pictured)

I'm sure you guys already know this but JUST in case you don't, remove any stickers from your produce and wash thoroughly. Peel whatever needs peeling, cut whatever needs cutting and remove the seeds from your bell peppers.

If you’re using a food processor you should be able to cut your onion and larger items into eighths. My Hamilton Beach Food Processor has a whopping 12 cup capacity which is a sofrito maker's dream! For a blender you’ll need to cut your produce just a little more. If you’re using a mini chopper, you’ll need to make this in batches because the cup will definitely be too small to fit everything at once. This is likely the case for a blender too. If you’re attempting to do this manually then I don’t know what to tell you… You know what’s best for you. Pulse all your ingredients until they’re the perfect consistency and you’re done! Pack it in containers it’ll fit in, refrigerate and you’re done.

Make sure you put it to use! Do not pull out your knife to chop shit when you have sofrito in that refrigerator. If you feel like the batch is too big for how often you cook then freeze half the batch. If you think it’s not enough, shout out to you! Double the recipe and freeze what you need to. I’m going to link a separate post with a list of things that I use my sofrito for because you guys probably think I’m playing when I say I put sofrito in everything but this is not a game. My shit be flavorful as hell!

Please tell me if you try this and if you are already a sofrito user please share how you make yours in the comments because I’m nosy and probably missing out on something good.

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© 2019 By Deidre Ritter.