Sofrito is the foundational basis for countless dishes, and every Cuban meal begins with a good sofrito. An ancient and perennial condiment dating back to at the 1400s, recipes for it are varied and handed down within families from generation to generation. Loosely translated as ‘lightly fried,’ Spanish explorers brought this cooking technique with them to the Americas and the Caribbean, where it spread to every country in which they set foot. Savory + aromatic, sofrito consists of ingredients such as onion, sweet or hot peppers, tomatoes, garlic and herbs like oregano, bay leaves and cilantro that are fried in a good quality olive oil. Depending on the region from which it is from, the sofrito can be red or green, chunky or pureed. There are even versions that add chorizo or ham. This particular version is the red and pureed kind, typical of the Cuban style. I encourage you to experiment with different varieties for different dishes to see which will be your own, personalized go-to.
sofrito basico
1 red bell pepper, rough chop
1 green bell pepper, rough chop
1 white Spanish onion, rough chop
10 fresh garlic cloves, peeled
4 oz. crushed tomatoes
3 dried bay leaves
2 tsp. kosher salt
1 ½ tsp. ground cumin
1 tsp. dried oregano
Place the vegetables into the bowl of a food processor. Pulse until the veggies are finely chopped. Add remaining ingredients and process, making sure to stop to scrape down the inside of the bowl with a rubber spatula, until you have a chunky puree.
Can be stored for up to 5 days in the fridge in an airtight container.
brujo notes:
- Make big batches of sofrito and store them in the freezer to use as needed. I usually pour some into ice cube trays in order to get perfect little portions for recipes I’m preparing that begin with a sofrito base. Once frozen, just pop out of the tray and store in tightly sealed freezer bags. Whenever you need some, just grab a portion (or two) and drop into the oil. Easy peasy and always at the ready!
- Sofrito goes amazingly well with eggs. Toss some in along with some chorizo or ham to bring some gusto to your breakfast!
sofrito basico
- Total Time: 10 minutes
- Yield: 3 3/4 cups 1x
Description
Experiment wildly with this Cuban sofrito. The foundational basis for countless dishes, every Cuban meal begins with a good sofrito and yours will too!
free from: gluten + dairy + soy + peanut + tree nut + fish + shellfish
Ingredients
1 red bell pepper, rough chop
1 green bell pepper, rough chop
1 white Spanish onion, rough chop
10 fresh garlic cloves, peeled
4 oz. crushed tomatoes
3 dried bay leaves
2 tsp. kosher salt
1 ½ tsp. ground cumin
1 tsp. dried oregano
Instructions
Place the vegetables into the bowl of a food processor. Pulse until the veggies are finely chopped. Add remaining ingredients and process, making sure to stop to scrape down the inside of the bowl with a rubber spatula, until you have a chunky puree.
Can be stored for up to 5 days in the fridge in an airtight container.
Notes
brujo notes:
Make big batches of sofrito and store them in the freezer to use as needed. I usually pour some into ice cube trays in order to get perfect little portions for recipes I’m preparing that begin with a sofrito base. Once frozen, just pop out of the tray and store in tightly sealed freezer bags. Whenever you need some, just grab a portion (or two) and drop into the oil. Easy peasy and always at the ready!
- Prep Time: 10 minutes
- Cuisine: Cuban
Keywords: sofrito basico cubano, peppers, garlic, onions, aromatic spices
