Caribbean-Style Sofrito

8 Reviews

Prep: 45 min
Ready In: 45 min

“Common in Cuba, Puerto Rico, and the Dominican Republic, sofrito is a blend of herbs and vegetables used in Afro-Latin/Caribbean cooking to season rice, bean, and meat dishes. It has no salt, and appeals to those unfamiliar with Caribbean food because of its authentic taste. The ingredient is vegetarian friendly and can be adapted to accommodate vegans. Adapt the ingredient amounts to suit your personal tastes.” - by La Afro-Cubana

Ingredients

2 green bell peppers, cut into 1/4 inch cubes
2 red bell peppers, cut into 1/4 inch cubes
1 orange bell pepper, cut into 1/4 inch cubes
1 yellow bell pepper, cut into 1/4 inch cubes
10 tomatoes, cored and coarsely chopped
1 bunch green onions, chopped
1 1/2 bunches fresh cilantro leaves, chopped
6 fresh tomatillos, husks removed
1 cup chopped garlic

Hide Checklist

Directions

Place the green, red, orange, and yellow bell peppers in a blender or bowl of a food processor. Add the tomatoes, green onions, cilantro, tomatillos, and garlic. Blend or pulse according to your preference to make a chunky or smooth mixture. Refrigerate in a covered container up to 5 days, or freeze up to 45 days.

Nutrition

Amount Per Serving (96 total)

Calories
8 cal
< 1%

Fat
0.1 g
< 1%

Carbs
1.7 g
< 1%

Based on a 2,000 calorie diet

Reviews (8)

Rate This Recipe

otis

Dec. 2, 2008

"Not the sofrito I was looking for. Margie's Cuban Sofrito is the closest I've found to what I know as Sofrito. I guess Sofrito is like Ragu, your mama's is always best. This had no flavor. I ended..." See more up putting some oil in a pan, and cooking it down to take the bite out of the onion and garlic. I added cumin, salt, pepper, bay leaf and oregano in order to get a similar flavor to what I was looking for. I understand the caribbean has a lot of islands and this mixture of vegetables seems more suited for flavors like allspice, cumin, and habaneros."

Cooking 101

Aug. 25, 2007

"I scaled this down and blended into chunks and used in place of salsa. Were all pepper lovers here and it turned out very good. Can't wait to try it in other dishes. Thanks for the post...." See more"

MBKRH

Apr. 29, 2008

"Authentic or not, I am a huge pepper, cilantro, and tomatillo fan. That being said, I whipped this up for an afternoon snack. I did scale it down from 96 to 24, seeing as I was the only one eating it,..." See more and other reviewers stated the original amount makes quite a bit. I'm glad I did. I served this over white rice (tasty!) and also used some as a salsa for tortilla chips (perfect mild "salsa"). Great recipe, thanks."

More Reviews