Homemade Sofrito Recipes

This is a paste I use mostly for making Spanish rice, but you may find other dishes to use it in as well. Store in the refrigerator.

Provided by Lisa Torres

Categories     100+ Everyday Cooking Recipes

Time 20m

Yield 48

Number Of Ingredients 5

Nutrition Facts : Calories 15.6 calories, Carbohydrate 3.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 2.2 mg, Sugar 1.7 g

• Ingredients

Sofrito is the secret to many Hispanic Caribbean recipes. It is a fragrant aromatic puree of peppers, onions, garlic, herbs, and olive oil. The magic herb in this fragrant mixture is cilantro. My family's recipe produces a sofrito that is very flavorful, complex and oh-so-delicious! Use it in soups and stews as well as in rice dishes. Freeze whatever portions will not be used within 2 weeks. They will keep for about 3 months in the freezer.

Provided by MKCortes (Latin Goddess)

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h5m

Yield 64

Number Of Ingredients 15

Nutrition Facts : Calories 28.6 calories, Carbohydrate 2.6 g, Fat 2 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 28.9 mg, Sugar 0.9 g

• Ingredients

Sofrito is a base frequently used in many Puerto Rican recipes to add bold flavor. Its texture and appearance is similar to a green salsa. You can also try it on chilies, enchiladas and tacos.

Provided by Taste of Home

Time 10m

Yield 2 cups.

Number Of Ingredients 5

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

• Ingredients

Sofrito - a blend of garlic, onions, peppers and recao (culantro) - is the backbone of Puerto Rican flavor. Also referred to as recaito, it's typically sautéed in oil as the foundation for sauces, braises, beans, stews and rice dishes. It's also adaptable, and can yield a lighter, more verdant flavor if sautéed for 2 to 3 minutes, and a richer flavor if sautéed for 7 to 10 minutes and combined with tomato sauce. This recipe yields about 3 cups, which is probably more than you'll use for any recipe, but it keeps well. My grandmother often kept sofrito in the freezer stored in a repurposed plastic margarine container, or frozen into cubes and saved in plastic zip-top bags. If kept in the refrigerator, it's best if used within a week, but can be frozen for up to six months. You can also put it into a pan with hot oil straight from the freezer, though it may sputter a smidge.

Provided by Von Diaz

Categories     condiments

Time 5m

Yield About 2 1/4 cups

Number Of Ingredients 6

• Ingredients