Sofrito Sauce Recipes

TRADITIONAL SPANISH SOFRITO

Traditional Spanish Sofrito image

Sofrito is the base sauce for all Spanish cuisine! Slow cook finely diced vegetables to a puree and keep it handy for paellas, stews, and egg dishes.

Provided by David Pope

Categories Sauce

Time 35m

Number Of Ingredients 6

Ingredients

3 tablespoons extra virgin olive oil
2 medium onions
1 long green pepper (sweet, not hot)
3 cloves of garlic
4 medium tomatoes
2 teaspoons of sweet smoked Spanish paprika

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.

Nutrition Facts : Calories 198.78 kcal, Carbohydrate 16.78 g, Protein 2.97 g, Fat 14.66 g, SaturatedFat 2.07 g, Sodium 14.02 mg, Fiber 4.35 g, Sugar 8.54 g, ServingSize 1 serving

VERSATILE SOFRITO SAUCE

Versatile Sofrito Sauce image

This delicious tomato sofrito sauce recipe is for one of the most traditional Spanish sauces. Sofrito is a great base for sauces, soups, and stews.

Provided by Lisa & Tony Sierra

Categories Sauce

Time 25m

Yield 32

Number Of Ingredients 6

Ingredients

1 medium yellow onion
2 large cloves garlic
1 long green pepper (Anaheim or bell)
3 tablespoons extra-virgin olive oil
1 28-ounce can crushed tomatoes (or 5 to 6 large ripe tomatoes, diced)
1 teaspoon sweet paprika

Steps:

Enjoy!

Nutrition Facts : Calories 29 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 46 mg, Sugar 1 g, Fat 2 g, ServingSize 3-4 cups (24-32 servings), UnsaturatedFat 0 g

SOFRITO

Sofrito image

Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.

Provided by FIVEBRIGS

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 80

Number Of Ingredients 10

Ingredients

2 green bell peppers, seeded and chopped
1 red bell peppers, seeded and chopped
10 ajies dulces peppers, tops removed
3 medium tomatoes, chopped
4 onions, cut into large chunks
3 medium heads garlic, peeled
25 cilantro stems (with leaves)
25 recao stems (with leaves)
1 tablespoon salt
1 tablespoon black pepper

Steps:

In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.

Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 89 mg, Sugar 0.8 g

SOFRITO

Sofrito image

Sofrito - a blend of garlic, onions, peppers and recao (culantro) - is the backbone of Puerto Rican flavor. Also referred to as recaito, it's typically sautéed in oil as the foundation for sauces, braises, beans, stews and rice dishes. It's also adaptable, and can yield a lighter, more verdant flavor if sautéed for 2 to 3 minutes, and a richer flavor if sautéed for 7 to 10 minutes and combined with tomato sauce. This recipe yields about 3 cups, which is probably more than you'll use for any recipe, but it keeps well. My grandmother often kept sofrito in the freezer stored in a repurposed plastic margarine container, or frozen into cubes and saved in plastic zip-top bags. If kept in the refrigerator, it's best if used within a week, but can be frozen for up to six months. You can also put it into a pan with hot oil straight from the freezer, though it may sputter a smidge.

Provided by Von Diaz

Categories condiments

Time 5m

Yield About 2 1/4 cups

Number Of Ingredients 6

Ingredients

1 medium red bell pepper, seeded and cut into quarters
3 ají dulce or amarillo peppers (or mini bell peppers), seeded and coarsely chopped (see Notes)
6 large garlic cloves
1 large yellow onion, coarsely chopped
6 fresh culantro leaves and tender stems, coarsely chopped (see Notes)
6 fresh cilantro stems, coarsely chopped

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 SAUCE

Sofrito sauce image

Make and share this Sofrito sauce recipe from Food.com.

Provided by Sharon123

Categories Sauces

Time 10m

Yield 2/3 cup

Number Of Ingredients 10

Ingredients

1/3 cup chopped onion
3 tablespoons chopped tomatoes
2 tablespoons chopped green peppers
2 tablespoons tomato sauce
1 tablespoon olive oil
1/2 teaspoon annatto seeds (achiote)
1/4 teaspoon ground coriander
1 dash dried oregano
1 dash fresh ground pepper
2 cloves garlic, minced

Steps:

Combine all ingredients in electric blender; process until smooth.
Cover and chill (or freeze up to 1 month).
Yield: 2/3 cup.

Nutrition Facts : Calories 257.9, Fat 20.7, SaturatedFat 2.9, Sodium 243.9, Carbohydrate 18.2, Fiber 3.4, Sugar 7.5, Protein 2.7

MARGIE'S CUBAN SOFRITO (SAUCE)

Margie's Cuban Sofrito (Sauce) image

Authentic Cuban sofrito (sauce) to be added to Cuban dishes, stews and other things. This is where the different flavor of Cuban food comes from.

Provided by Stacie

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
1 green bell pepper, seeded and chopped
5 cloves garlic, chopped
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground cumin
1 teaspoon dried oregano, crushed
2 bay leaves
2 tomatoes, chopped
¾ cup canned tomato sauce

Steps:

Heat oil in a skillet over medium-high heat. Add onion and garlic, and cook until onion is translucent. Add the bell pepper, and saute until tender. Season with salt, pepper, cumin, oregano and bay leaves. Continue cooking until the mixture looks like a yummy green paste with oil around it. Stir in the tomatoes, if using, and cook stirring until all of the liquid is released. Gradually stir in the tomato sauce simmer until the sauce looks really red. Taste, and adjust seasonings if desired. Remove bay leaves.
Now the sauce is done. You can add it to meat, rice, beans fish or potatoes. Thin the sauce down if necessary with water, wine, beer, or whatever is handy.

Nutrition Facts : Calories 71.4 calories, Carbohydrate 7 g, Fat 4.8 g, Fiber 1.8 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 552.1 mg, Sugar 3.6 g

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1. Heat the olive oil in a large skillet over medium heat. Sauté the onions until they are translucent, about 7 minutes. Add the green pepper and garlic, stir to incorporate.
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