Prep 25 mins
Cook 0 mins
In the Dominican Republic, sofrito can be made any number of ways. Here is a version using tomatillos that is so good. Make a batch once or twice a week and you’ll have a great, healthy seasoning base that will amp up any dish. Adapted from Global Table Adventure.
- 1 green pepper, cut in large chunks
- 1 red pepper, cut in large chunks
- 1 red onion, cut in large chunks
- 3 green onions, sliced
- 2 tomatillos, quartered
- 2 roma tomatoes, quartered
- 1⁄2 bunch cilantro, roughly chopped
- 1⁄2 bunch parsley, roughly chopped
- 6 garlic cloves, quartered
- salt and pepper (optional)
- Roughly cut up all ingredients.
- Toss the wettest ones in a large food processor and give them a couple of quick pulses. This moistness will help process the rest of the ingredients(the tomatoes and tomatillos).
- Next, add the herbs – parsley and cilantro.
- Then, add as many of the other ingredients as you can fit.
- Give the processor several whirs and stirs. Keep adding whatever didn’t fit before and pulse until you get a coarse blend. Some sofritos are really chunky, some are like a paste. You decide.
- Season with salt and pepper if you like, but it may be best to season the dish it goes in, in order to have more control.
- Refrigerate and use as needed.