Sofrito is a basic Spanish sauce of onion, tomato, garlic, and other seasonings.
Make and share this Sofrito sauce recipe from Food.com.
- Combine all ingredients in electric blender; process until smooth.
- Cover and chill (or freeze up to 1 month).
- Yield: 2/3 cup.
A very interesting blend of flavors, definitely a must on any Mexican buffet. I tried this with steak and salad, but I believe it would be better with chicken. I couldn't find the annatto seeds (achiote), but did find a product called SazonGoya Con Culantro Y Achiote (Coriander & Annatto) in the ethnic foods section of my grocery store. I used one packet of this in place of the annato seeds, garlic and coriander called for in the recipe (the ingredients indicated there was also garlic in the mix).
This has amazing flavor (with a touch of salt) and is just the right combination. The only thing I was confused about was the annatto seeds...are they supposed to be whole or didn't my blender do the job properly? We ended up just picking them out since they were like rocks in the sauce. Nevertheless, DH enjoyed this with rice and later mixed with veggies in a burrito. Thanks Sharon!!
Made this to put in Chili#271383 by Chef#418179#418179. I made only half a batch as I needed only that much. Should have made more and like others froze it in ice cube trays to use later. Very good and will use in other dishes. Thank you.