sofrito basico

Name: Sofrito Basico
Prep time: 25 min
Cook time: 5 min
Cuisine: Cuban
Ingredients: 1/2 cup(s) olive, vegetable, or annatto oil (i use annatto oil); 6 clove(s) garlic, minced; 2 medium white onions, finely chopped; 2/3 cup(s) coarsely chopped green bell pepper; 1 cup(s) coarsely chopped ripe tomato; 6 teaspoon(s) tomato suace; 1/2 teaspoon(s) kosher salt; 2 bunch(es) cilantro

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

Incorporate this sauce into a bean dish, soup, or stew or use it as a first step in making other dishes. Save time by making a big batch of sofrito, then storing it in the refrigerator (up to 2 weeks) or freezer (several months). For freezing, a good trick is to solidify the sauce in ice cube trays to make individual portions, then bag the cubes for future use!

yield serving(s)

prep time 25 Min

cook time 5 Min

method Stove Top

Ingredients For sofrito basico

1/2 c

olive, vegetable, or annatto oil (i use annatto oil)
6 clove

garlic, minced
2 md

white onions, finely chopped
2/3 c

coarsely chopped green bell pepper
1 c

coarsely chopped ripe tomato
6 tsp

tomato suace
1/2 tsp

kosher salt
2 bunch

cilantro

How To Make sofrito basico

1
In large skillet, heat oil over medium heat. Add garlic, onion, and bell pepper and cook 1 to 2 minutes, stir occasionally.

2
Mix in tomato and salt and cook until all ingredients have softened and onion is translucent, about 1 minute. Allow to cool.
3
Combine cooled sauce and cilantro in blender or food processor and process to a coarse puree.
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