Sofrito

Sofrito created by Rita1652

Is a traditional base to many latin-style dishes. The building block mixture of annatto, onion, garlic, peppers, and cilantro adds a wonderful flavor and depth to almost any meal. This freezes well and can be used throughout the year.Can be put into ice cube trays then removed when frozen and place in freezer bags.

Ready In:
30mins
Serves:
Yields:
Units:

ingredients

directions

  • Heat Annatto Oil in a large heavy bottom skillet over medium-high heat.
  • Add onion; sauté 1 minute.
  • Add bell peppers, jalapeno, garlic and paste.
  • Cook 10 minutes; stir frequently. Stir in rest of ingredients.
  • Jar or freeze if not using now.
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RECIPE MADE WITH LOVE BY

@Rita1652
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@Rita1652
Contributor
"Is a traditional base to many latin-style dishes. The building block mixture of annatto, onion, garlic, peppers, and cilantro adds a wonderful flavor and depth to almost any meal. This freezes well and can be used throughout the year.Can be put into ice cube trays then removed when frozen and place in freezer bags."

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  1. SloppyJoe
    I made this several months ago and forgot to review it. I also made the Annatto Oil from scratch. As suggested, I froze it in ice cube trays and use a cube or two when needed. The flavor is so fresh and bright. Even after being frozen for a couple of months it still brightened up a small pot of soup I made and gave it a wonderful depth of flavor. This is a definite winner!
  2. Rita1652
    Sofrito Created by Rita1652
  3. Rita1652
    Sofrito Created by Rita1652
  4. Gretchin
    yowza!! Just like I learned to make it from my best friend who is Puerto Rican. ONly diff is she uses a can of tomato sauce vs. tomato paste. Nice change with the tomato paste though.
  5. Chef Kate
    I made this to use in Rita's Asopao. It is wonderful. The aroma while it cooks is fabulous, the flavor of the finished sauce is delicious. I am only sorry I did not make a bigger batch so that I could have put some in the freezer for other uses. Thanks, Rita!
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