Sofrito Basico Recipes

TRADITIONAL SPANISH SOFRITO

Steps:

• Gather the ingredients. Finely dice the onions, garlic, pepper, and tomatoes.
• Place a large, heavy-bottomed frying pan over medium heat and add the olive oil, turning the pan to coat the bottom evenly.
• When the oil is hot, add the onions and sautee them until transparent.
• Add the long green pepper and continue to saute for another 5 minutes. Stir constantly to avoid burning the vegetables, and reduce the heat if necessary.
• Add the garlic and sautee for a minute.
• Next, add the tomatoes and paprika, and reduce the heat to medium-low. Stir often and continue to cook for around 15 minutes, or until the mixture takes on the consistency of a thick sauce.
• Pour the finished sofrito into mason jars and store in the fridge for up to a week.

SOFFRITTO RECIPE, THE ITALIAN WAY.

Steps:

• Wash the vegetables, peel onion, carrot, and trimmed the celery rib, and remove the leaves.
• With a sharp knife, mince or finely dice the onion, carrots, and celery. Try to keep the same size and make sure you use a chopping board and handle your knife carefully.
• Heat the olive oil in a skillet or in a pot over low to medium heat. 1 maximum 2 Tbsps of olive oil (or the same amount of butter) is enough. When the oil starts shimmering add the diced vegetables, and cook, stirring often.
• Adjust to low heat as needed, and continue to sauté until golden, it will take from a minimum of 5-7 minutes to 20 minutes, take your time.
• When the soffritto is nearly done you can add minced garlic, aromatic herbs, spices, or wine. Give a good stir, keep cooking for 1 or 2 minutes, then add the rest of the ingredients according to the recipe you want to make.

BASIC SOFRITO

Steps:

• Heat the oil in a medium skillet over medium heat. Add the scallions, onions and tomato. Cook until the onions are soft and golden and the tomatoes have broken down, about 10 minutes, stirring often. Add cilantro, and salt and pepper.
• Transfer to a bowl. Use warm or at room temperature.

SOFRITO

Steps:

• In a large food processor or blender, blend the peppers and garlic until smooth.
• Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.

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.

SOFRITO BASICO

Steps:

• Remove skins from onion and garlic.
• Remove seeds from green and sweet chili peppers.
• Rinse in water.
• Then finely chop these ingredients, including the cilantro.
• Place a heavy-bottomed pot over low heat; add oil and oregano.
• Add the chopped ingredients.
• Continue cooking for about 3-4 minutes, stirring occasionally to ensure an even blending of the flavors.
• Now you are ready to continue with the rest of the dish being prepared.