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.
…