Sofrito is the secret ingredient in many Latin Caribbean dishes and it's so easy to make. It's a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. You may use a food processor or blender for desired results. This recipe makes about 1 quart of sofrito. (it freezes well and when frozen I just grab a scoop of it when needed)

2 medium green peppers seeded
1 red sweet pepper seeded
2 large tomatoes
2 medium onions peeled
1 head of garlic peeled
1 bunch of cilantro leaves
1/2 bunch parsley leaves

Gather and chop your ingredients, thoroughly blend ingredients to a soupy/sauce consistency. Store your sofrito.

Sounds yum. Is it similar to pico de gallo? How do you serve it?

You add it to recipes to make them even better.
This is one of the staples in my Puerto Rican rice... in lots of different dishes.

Pico de gallo is more like a condiment, a salsa. This is seasoning.

Last edited by Becky on Wed Mar 25, 2009 10:34 pm; edited 1 time in total

Thanks Becky. I always buy it at the store, now I'll have to make some myself. Thelma you can use it with rice and beans. I put it in there when I feel nice to cook something spanish for Antonio.