Name: Sofrito
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 cups, 12 serving(s)
Ingredients: 2 tablespoons annatto oil (see recipe #109238) or 2 tablespoons olive oil; 3 cups finely chopped onions; 3 cups finely chopped red bell peppers or 3 cups green bell peppers (use a combination); 1 jalapeno, chopped (optional); 5 cloves garlic, minced; 1/2 cup chopped fresh cilantro; 1 tablespoon tomato paste; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 lime

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Recipe by Rita1652

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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:
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Nutrition Information

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ingredients

2 tablespoons annatto oil (see recipe #109238) or 2 tablespoons olive oil
3 cups finely chopped onions
3 cups finely chopped red bell peppers or 3 cups green bell peppers (use a combination)
1 jalapeno, chopped (optional)
5 cloves garlic, minced
¹⁄₂ cup chopped fresh cilantro
1 tablespoon tomato paste
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon black pepper
1 lime

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

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"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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review by SloppyJoe

6/15/2010

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!
photo by Rita1652

1/15/2010
photo by Rita1652

1/15/2010
review by Gretchin

12/22/2009

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.
review by Chef Kate

10/5/2006

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!