What is Sofrito and How to Use It
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Sofrito is a flavorful Latin American sauce made with aromatic ingredients like onion, garlic, peppers, and herbs for a punch of savory flavor. It’s used as a favor base for soups, rice dishes, stews and more.
Table of Contents
Origin of Sofrito
Originating from Spain and passed on to Latin America and the Caribbean, sofrito is a versatile flavor base that adds depth, complexity to countless recipes. Today, I invite you on a gastronomic journey to explore the captivating world of sofrito, both in its red and green variations.
The roots of this culinary gem can be traced back to the Mediterranean region, particularly to Spain, where it was known as “sofrito.” Spanish sofrito consisted of sautéed onions, garlic, and tomatoes, and it served as the foundation for many traditional dishes. With the arrival of Spanish colonizers in the New World, sofrito took on new dimensions, blending and adapting with the rich culinary heritage of Latin America, namely Cuba, Puerto Rico and the Caribbean.
Green Sofrito known as Recaito
Let’s start our exploration with the vibrant and herbaceous green sofrito. This variation showcases the verdant beauty of fresh herbs, complemented by the aromatic dance of onions, garlic, and bell peppers. Green sofrito brings a refreshing burst of flavor to dishes and is particularly popular in Caribbean cuisines like Puerto Rican and Cuban.
- Cilantro
- Yellow or white onions
- Culantro (recao) leaves are long skinny leaf that has a serrated edges, stronger than cilantro in flavor), OR double the cilantro if you can’t find them
- Garlic
- Green bell pepper
- Cubanelle peppers (anaheim peppers or green bell peppers can be substituted for cubanelle)
- Ajíes dulces peppers – looks like habanero, but are NOT! Substitute small sweet chile peppers if you can’t find them
- Olive Oil – Using both butter and olive oil provides a deep, rich earthy flavor
Did you know…
The traditional Spanish sofrito contains tomatoes, hence the red color. Recaito, the green version, is mostly used in Latin America and the Caribbean dishes namely Cuban and Puerto Rican sofritos and does not include tomatoes and is green in color due to the herbs and green peppers.
Red Sofrito
Next, we embark on a culinary adventure with the vibrant and aromatic red sofrito. This rendition is a harmonious symphony of flavors, consisting of tomatoes, onions, garlic, bell peppers, and herbs.
I take the red bell peppers and tomatoes and process them separately from the original green version mentioned above. This then gets mixed in with the green sofrito ingredients and cooked for canning, or can be frozen in ice cube trays for storing.
The combination of these ingredients creates a robust base that infuses dishes with a delightful earthiness and a hint of sweetness.
- Tomatoes or 28 oz can crushed
- Red bell Pepper
- Cilantro
- Yellow or white onions
- Culantro (recao) leaves are long skinny leaf that has a serrated edges, stronger than cilantro in flavor), OR double the cilantro if you can’t find them
- Garlic
- Green bell pepper
- Cubanelle peppers (anaheim peppers or green bell peppers can be substituted for cubanelle)
- Ajíes dulces peppers – looks like habanero, but are NOT! Substitute small sweet chile peppers if you can’t find them
- Olive Oil – Using both butter and olive oil provides a deep, rich earthy flavor
Recipe Substitutions
- Cubanelle peppers – If you can’t find cubanelle peppers, a close substitute would be an Anaheim pepper which is mild, but also has more heat than the cubanelle. You can also use another green bell pepper or banana peppers.
- Ají dulce peppers – Often times difficult to find in the US, but I’ve had luck at Latin, Asian markets, or a local farmers market. Another substitute are mini peppers labeled simply as “sweet peppers” in grocery stores, that look like tiny little bell peppers.
- Culantro – If you can’t find culantro, you can double the cilantro instead. Not the same flavor as culantro which is stronger, but it will suffice.
- Wash and deseed the peppers and vegetables. Rough chop all and process in food processor until smooth, but with some texture. A blender will work, but it over processes it, leaving no texture.
- It’s best to store sofrito in a glass jar. Good for a couple of weeks in your refrigerator (add oil on top) and freeze the rest in ice cube trays, then transfer to air tight container.
- If canning, bring everything to a boil in a large soup pot and then simmer for 30 minutes, allowing flavors to meld. Stir often.
Proper Storage
This recipe makes about 10 half pints, or 5 pints depending on the jars you use to store. Since I typically only use a couple tablespoons to half a jar (half pint jar) in a recipe, I freeze the rest so I always have it on hand for later, or can it in a water bath (see reciep card Notes for Canning information). But you can certainly store sofrito in an airtight jar in the fridge, too.
- How long does sofrito last in the fridge? Is best to store sofrito in a glass jar. Good for a couple of weeks in your refrigerator (add oil on top)
- Freeze in ice cube trays. Fill each slot with the mixture, cover with plastic wrap and freeze until solid. Transfer to a freezer-safe Ziploc bag or airtight container. They will keep in the freezer for up to 3-4 months.
- Water bath canning, see recipe card for details if making a large batch.
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What is the difference between sofrito and recaito?
Both are sofritos. The traditional Spanish sofrito contains tomatoes, hence the red color. Recaito, mostly used in Cuban and Puerto Rican sofritos, does not include tomatoes and is green in color due to the herbs and green peppers. The tomato version is typically cooked and then stored and the green is used fresh and remaining can be frozen without cooking it until use.
Absolutely! One of the most convenient aspects of sofrito is its ability to be frozen. Once prepared, portion it into ice cube trays or airtight containers, and store it in the freezer. This way, you can easily grab a portion whenever you need it, ensuring that the vibrant flavors of sofrito are always at your fingertips.
Certainly! Sofrito is a versatile canvas, and you can certainly adapt it to suit your taste preferences. Experiment with different combinations of herbs, vegetables, and aromatics to create your signature sofrito. The key is to maintain a balance between flavors and aromas that enhance your desired dish.
When stored in an airtight container in the refrigerator, sofrito can generally be kept for up to 2-3 weeks. Just keep topping it off with a little olive oil on top after each use to seal it. However, it is always recommended to use your senses to determine its freshness. If you notice any signs of spoilage, such as off odors or mold, it’s best to discard it and prepare a fresh batch.
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What is Sofrito and How to Use It
Ingredients
Red Sofrito
- 4 large tomatoes or 28 oz can crushed
- 1 red bell pepper
- 1 bunch cilantro
- 2 yellow or white onions
- 1 bunch culantro recao leaves OR double cilantro (long skinny leaf that has a serrated edges, stronger than cilantro in flavor)
- 20 cloves garlic
- 1 green bell pepper
- 2 cubanelle peppers anaheim peppers or green bell peppers can be substituted for cubanelle
- 20 ajíes dulces substitute small sweet chile peppers looks like habanero
- 2 tbsp olive oil
- Salt and Black pepper to taste
- Bottled Lemon juice or white vinegar 5% if canning.
Green Sofrito known as Recaito
- 1 bunch cilantro
- 2 yellow or white onions
- 1 bunch culantro recao leaves OR double cilantro (long skinny leaf that has a serrated edges, stronger than cilantro in flavor)
- 20 cloves garlic
- 1 green bell pepper
- 2 cubanelle peppers anaheim peppers or green bell peppers can be substituted for cubanelle
- 20 ajíes dulces substitute small sweet chile peppers looks like habanero
- 2 tbsp olive oil
- Salt and Black pepper to taste
- Bottled Lemon juice or white vinegar 5% if canning.
Instructions
- Wash and deseed the peppers. Rough chop all vegetables and working in batches, process in food processor until smooth, but with some texture. A blender will work, but it over processes it, leaving no texture.
- It’s best to store sofrito in a glass jar. Good for a couple of weeks in your refrigerator (add oil on top) and freeze the rest in ice cube trays, then transfer to air tight container.
- If you're going to can, bring everything to a boil in a large soup pot and then simmer for 30 minutes, stirring often. See Recipe Notes for safe canning instructions.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
