Take your black beans and rice or your ropa viejo to a new level by learning this vital foundation of Latino cooking. If you know how to build a solid sofrito, you can make up Latino dishes on the spot.
- 2 cups of plum or roma tomatoes, chopped
- 1 cup of the hot pepper of your choice, like a jalapeno, seeded and chopped
- 1 cup of the sweet pepper of your choice, like a green or red bell pepper or a cubano pepper
- 1 cup of a medium white onion, diced
- 1 cup of a a red onion, diced
- 1 cup of cilantro, with the stems, chopped
- 1 head of garlic
- 1 tablespoon oil
Optional spices that aren’t really optional
- teaspoon cumin
- salt and pepper to taste
- Add all the ingredients into a food processor or blender, blend until all the ingredients are pureed
- Heat the oil in a medium pan until shimmering; add the sofrito. Cook until the sofrito is aromatic and had become more of a paste.
Sofrito uses a very forgiving ratio of 2:1:1:1:1 so feel free to modify it as you like, just try to keep the ratio essentially the same. As long as your chopped onions add up to two cups of chopped onions, you can use as many varieties as you like. Same with the peppers. Like it hotter? Use some Scotch Bonnets in there. Want a smokier flavor? Use half cumin, half powdered anjo chile.
- Prep Time: 10
- Cook Time: 10
- Method: Saute
- Cuisine: Latino
Keywords: health food radar flavor base latino sofrito