(Latin flavoring base)
The original Spanish version of sofrito contains only onions, garlic, tomatoes and olive oil. Caribbean versions contain chopped peppers and sometimes cilantro, culantro and ham.
Make a double batch and freeze portions to have sofrito on hand as you need it.
Makes about 3 cups
- Olive oil -- 1/4 cup
- Onions, finely chopped -- 2
- Garlic, minced -- 4 to 6 cloves
- Tomatoes, seeded and chopped -- 2
- Salt and pepper -- to taste
- Olive oil -- 1/2 cup
- Heat 1/4 cup of the olive oil in a saute pan over medium flame. Add the onions and garlic and saute until the onions are translucent, about 3 to 4 minutes.
- Add the tomatoes and simmer to cook the tomatoes down somewhat and evaporate any extra moisture.
- Remove the sofrito from heat and stir in the remaining 1/2 cup of olive oil.
- Store refrigerated for up to a week, or freeze in small portions for up to 3 months.
- Cuba: Add 2 finely chopped bell peppers to the sauteing onions and garlic.
- Puerto Rico: Use achiote oil or lard instead of olive oil if you like. The tomatoes are optional. Add 2 finely chopped ajís dulces or bell peppers, 3 tablespoons of chopped culantro or cilantro and 1 cup of chopped ham to the sauteing onions and garlic.
- Other possible additions: Oregano, cumin, cayenne, bay leaf, chopped chorizo, pitted and chopped green olives. Stir in a splash of sherry.