Sofrito Basico

Incorporate this sauce into a bean dish, soup, or stew or use it as a first step in making other dishes. Save time by making a big batch of sofrito, then storing it in the refrigerator (up to 2 weeks) or freezer (several months). For freezing, a good trick is to solidify the sauce in ice cube trays to make individual portions, then bag the cubes for future use!

Course
Sofrito
Country of Origin
Puerto Rico
Preparation time
0:25
Ingredients

1/4 cup olive, vegetable, or annatto oil
2 to 3 garlic cloves, minced
1 small onion, finely chopped
1/3 cup coarsely chopped green bell pepper
1/2 cup coarsely chopped ripe tomato, or 2 to 3 tbsp. tomato sauce
1/4 tsp. salt
1 bunch cilantro

Preparation

1. In a large skillet, heat oil over medium heat. Add garlic, onion, and bell pepper and cook 1 to 2 minutes, stirring occasionally. Mix in tomato and salt and cook until all ingredients have softened and onion is translucent, about 1 minute. Allow to cool.

2. Combine cooled sauce and cilantro in blender or food processor and process to a coarse puree.