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
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.
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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
Ingredients
Basic Sofrito
Adobo
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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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