Best Sofrito Base Recipes

SOFRITO- PUERTO RICAN COOKING BASE (RECAITO)

Steps:

• 1. Wash and chop all ingredients into rough chunks. No need to remove the cilantro stems, as they are tender and flavorful.
• 2. Using a food processor (a blender is not recommended), process sofrito, in batches if necessary, until finely incorporated, but not liquified.
• 3. Using dedicated ice cube trays (don't use the trays for ice cubes after using for sofrito or your drink will taste BAD!), freeze sofrito in cubes, then, if desired, transfer to freezer bags for long term storage. Each cube is about a tablespoon, but measuring is not super important. Flavor is good, give or take a little! Fresh sofrito lasts about a week in the fridge. Just pop a cube or two or 3 into your saute pan to start your cooking, or thaw and stuff under chicken skin before roasting. The possibilities are endless!
• 4. I have two other Puerto Rican recipes that feature sofrito- Sopa de Salchichon ("salami soup") and the official dish of Puerto Rico, Arroz con Gandules ("Rice with pigeon peas").

SOFRITO: A BASE FOR MANY DISHES

Steps:

• In a sauce pot set on medium, cook the bacon in the olive oil for 30 seconds. Add red and yellow peppers, onions, and garlic, and saute until soft. Add the habanero, jalapeno, and saffron, cook for 1 minute. Add the sherry and cream if desired. Reduce by 1/4, cool and puree in a blender.

MEXICAN ESSENTIALS: SOFRITO SAUCE BASE

Steps:

• 1. PREP/PREPARE
• 2. I listed cumin as an optional item; however, to me it is not optional... it is a necessity.
• 3. Gather your ingredients (mise en place).
• 4. Add the butter and oil to a skillet over medium-low heat.
• 5. When the butter melts, give the pan a swirl to mix the oil and butter, then add the onion, garlic, bell pepper, bay leaves, and rosemary.
• 6. Cook over low heat, until the onions are soft and translucent, but not brown, about 12 - 15 minutes.
• 7. Chef's Tip: The secret to a flavorful sofrito, is to let the veggies slowly cook and release their flavors. This sauce should never come to a boil.
• 8. Add the wine and allow to cook for an additional 4 - 5 minutes, then add the tomatoes, and simmer over low heat for an additional 40 - 50 minutes.
• 9. Chef's Note: While the sauce is simmering, add some salt, and other optional spices, to taste.
• 10. Fish out the bay leaves and keep cool until needed. It will keep a week in the fridge, and several months in the freezer.
• 11. PLATE/PRESENT
• 12. Use as a base sauce for a yummy paella, spooned over rice, or in any South-of-Border recipe. Enjoy.
• 13. Keep the faith, and keep cooking.

SOFRITO BASE

Steps:

• Combine all ingredients. Refrigerate 2 to 3 days or until ready to use. Freeze for longer storage.