The Basics: Sofrito!

Sofrito is one of the fundamentals in Latinx and Caribbean cuisine. We use sofrito to cook everything! It is considered a staple and the basic and most important components in our cooking. Sofrito is often used in Latin America, Caribbean islands like Puerto Rico, Dominican Republic, and Cuban cooking. It is often used as marinades or the first ingredient to add to the Calderon, and sometimes its added as the finishing touch.    

A little history on sofrito:

 Sofrito is a recipe that was brought over to the Caribbean and Latin America by Spanish Colonist during the 1400’s. If the recipe was brought over it then means that it was used even before that. Upon research, I learned that an earlier version of a Sofrito recipe was found in a cookbook in the Catalan Region of Spain, which unbeknownst to me is the oldest region in Europe. This cookbook dates back to 1324! We’re learning and cooking people!! The original recipe called for onions and leeks with the addition of whatever pork seemed to be available. Tomatoes came into the scene after Christopher Columbus brought them from the Americas.

 Every culture has its own version, some like to make it spicy adding habanero peppers while others add tomatoes, cooked salt pork and cured ham. It is so versatile that every family has their own way of making it, depending on their taste preference. What I provided here for you is a basic and practical sofrito. Its ok to be creative and add more or less of what you like, as well as adding in some of the previous mentioned unique add on. It really depends on how you like your food to taste.

Easy Recipe, great for beginners.

Time: Approx. 40 minutes

Ingredients:

This will make a big batch, but it is freezer safe.  Also, each ingredient really depends on your taste. If you don’t really like cilantro, then scale it back a bit. If you like more garlic, then add more. I recommend sticking to the recipe for the first round and adjust as you like.

1.     1 large bunch of Cilantro/ Culantrillo sprigs

2.     1 equally large bunch of Culantro/ Recao

3.     2 Green bell peppers (chopped and deseeded)

4.     2 Red bell peppers (chopped and deseeded)

5.     1-pound Ají dulce / Ají cachucha / ajicito /sweet perennial peppers (chopped and deseeded)

6.     1 pound Garlic cloves

7.     4 large Spanish onions (yellow in color)

8.     2 Cups of water

9.     ¼ Cup Olive oil

10.  Salt, Pepper, and Oregano

Materials:

1.     2 large mixing bowls

2.     Long Handle mesh strainer

3.     Large spoon (cooking size)

4.     Blender/ Food processor

5.     As many containers or ice trays you need for storage

The oil, salt and pepper are ingredients that you will add as your last step. So put those to the side for now. Grab your Spoon, bowls and strainer and position the strainer over one bowl, preferably with a pouring spout. This will make it easier for you to pour your sofrito into the strainer to remove all of its liquid for another recipe I will share next week.

Once you have rinsed, chopped and deseeded your ingredients you will add a bit of all of them into the blender or food processor. Take your water and pour as much of the 2 cups as you can. Mix these ingredients on pulse, or low setting until all of the herbs a mixed well enough together. This allows them to integrate in a similar consistency. Mix them until grainy looking but before a smoothie consistency.

Once you have blended them pour your mixture into the strainer removing the liquid the herbs have created while mixing. Use your large spoon to help the mixture strain, it will look like its done straining but once you move the sofrito around it will release more water. The water should and will most likely look green, yum!

After you strained all the flavored water out, place the Sofrito in the empty bowl. Repeat the first step of adding a bit of all your left-over ingredients into the blender as well as your flavor infused water. Do this to the remainder of your ingredients and remember to strain as much as you can.

This liquid will be used to make Mojito in our next recipe!

Once you have finished blending all of your ingredients, grab your large spoon and bowl full of the blended fragrant Sofrito and add the oil, salt, pepper, and oregano to taste. Mix it well. Now you can separate your sofrito into your containers. Make sure to leave out an amount that you think you will use in your future recipes and place that batch in your refrigerator. Some people love to freeze the entire batch in ice trays using small portions at a time. This is the best option if you cook smaller portions, or don’t cook as often to keep your Sofrito fresh longer. Also, this recipe makes a large batch so adjust the recipe. Lessen the amount of the ingredient list calls for. I personally make this amount because I cook for a family of 6, and often send a batch to my mother for her own use.

 Side Note: The Liquid we strained will be used to make Mojito. I suggest freezing that until next week for our next recipe or hold off on making the sofrito until next week and you can make them both!   

 I have provided links just in case you want to do your own research or try one of the various Sofrito recipes. I’m sure there are other versions, but these are the ones that seem vastly different  from each other.

 Research:

https://www.thespruceeats.com/basic-sofrito-2138264

 Cuban Sofrito:

https://brenherrera.com/sofrito-recipe-the-holy-trinity-of-cuban-cuisine-chef-bren-herrera/

 Dominican Sofrito:

https://www.dominicancooking.com/1095-sofrito-sazones-dominicanos-4-versions.html

 Mexican Sofrito:

https://www.latinofoodie.com/recipes/homemade-sofrito-adds-perfect-flavor-to-many-dishes-from-around-the-latin-world/