Sofrito

Sofrito

8 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    8 h 15 m
Pixelsicle
Recipe by  Pixelsicle

“I received this recipe from my mother in law who resides in Garrochales, PR. It isn't nearly as complicated as other recipes I have seen and is just as delicious. I recommend freezing these in ice trays, then storing in freezer bags and frozen to have on hand. You can double, triple or quadruple, etc as needed. This recipe lasts me about 2 months.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Place the garlic, green bell peppers, red bell peppers, green chile peppers, and onions into a food processor, and process to a coarse puree. Spoon the sofrito into ice cube trays and freeze. Once the cubes are solidly frozen, transfer them to a resealable freezer bag. Keep frozen for use as needed.

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Reviews (8)

Rate This Recipe
Erika
23

Erika

there is never any cooking involved in sofrito...you must not be familiar with it. You add sofrito to cooked dishes such as beans, corned beef (PRican syle), and chicken...the list goes on and on.

OhMyNay
18

OhMyNay

Every caribbean family has their own version of Sofrito. Pixelsicle's version contains all the basic ingredients. Great tip on the ice cube freezing - helps you portion it perfectly. I'm not sure what the the reviews are referring to "cooking", there are some people who roast the peppers to give the sofrito more flavor. But yes, the sofrito is used when cooking your dish.

redaeroplane
15

redaeroplane

Worked great for me, ended up using it in both arroz con pollo and black beans, very tasty. BTW, you don't cook Sofrito until you are ready to put it into a dish.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 36 cal
  • 2%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 8 g
  • 3%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

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