Name: Sofrito Magazine’s Sofrito
Ingredients: 2 tbsp Goya® Olive Oil; 1 oz cured ham (diced); 1 oz salted fat back (diced); 2 each garlic clove (chopped); 1 each medium spanish onions (chopped); 1 each cubanelle pepper (chopped); 1 each red bell pepper (chopped ); 2 each sprigs cilantro (chopped); 4 each culantro leaf (chopped); 4 each sweet peppers (rough chopped); 1 each beefsteak tomatoes (seeded and diced ); 1 each tomato sauce; 2 tbsp Goya® Ground Cumin; 6 tbsp garlic powder; 3 tbsp oregano (dried); 1 tbsp salt (kosher ); 1 tbsp paprika; 2 tbsp turmeric; 1 tsp black pepper

IMG_0302_2 Sofrito Magazine’s Sofrito: Basic Sofrito

I make this sofrito to order, for my dishes, many people prepare their sofrito ahead of time by blending ingredients in a food prcessor and freezing it in ice cube trays, if you want to prepare ahead of time do not cook the ingredients and do not add tomatoes.

Sofrito Magazine’s Sofrito: Basic Sofrito

Sofrito Magazine’s Sofrito

Course

Entrees

Cuisine

Puerto Rico

Servings

Ingredients

Basic Sofrito

2 tbsp Goya® Olive Oil
1 oz cured ham diced
1 oz salted fat back diced
2 each garlic clove chopped
1 each medium spanish onions chopped
1 each cubanelle pepper chopped
1 each red bell pepper chopped
2 each sprigs cilantro chopped
4 each culantro leaf chopped
4 each sweet peppers rough chopped
1 each beefsteak tomatoes seeded and diced
1 each tomato sauce

Adobo

2 tbsp Goya® Ground Cumin
6 tbsp garlic powder
3 tbsp oregano dried
1 tbsp salt kosher
1 tbsp paprika
2 tbsp turmeric
1 tsp black pepper

Course

Entrees

Cuisine

Puerto Rico

Servings

Ingredients

Basic Sofrito

2 tbsp Goya® Olive Oil
1 oz cured ham diced
1 oz salted fat back diced
2 each garlic clove chopped
1 each medium spanish onions chopped
1 each cubanelle pepper chopped
1 each red bell pepper chopped
2 each sprigs cilantro chopped
4 each culantro leaf chopped
4 each sweet peppers rough chopped
1 each beefsteak tomatoes seeded and diced
1 each tomato sauce

Adobo

2 tbsp Goya® Ground Cumin
6 tbsp garlic powder
3 tbsp oregano dried
1 tbsp salt kosher
1 tbsp paprika
2 tbsp turmeric
1 tsp black pepper

Instructions

Basic Sofrito

Directions: In a saucepan add olive oil, and sautee, fat back and cured ham until ham is crisp. Add garlic and onions at a low heat until onions are translucent, add peppers, sautee and add tomatoes cook down add salt and pepper to taste and chopped recao and cilantro. Season with adobo. This is my base for asopao, chicken stew, or any other latin dish

Adobo

Mix all ingredients above and store in a dry pantry, you can control your salt add as much as you want or as little.

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