Recipe by La Afro-Cubana
"Common in Cuba, Puerto Rico, and the Dominican Republic, sofrito is a blend of herbs and vegetables used in Afro-Latin/Caribbean cooking to season rice, bean, and meat dishes. It has no salt, and appeals to those unfamiliar with Caribbean food because of its authentic taste. The ingredient is vegetarian friendly and can be adapted to accommodate vegans. Adapt the ingredient amounts to suit your personal tastes."
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green bell peppers, cut into 1/4 inch cubes
red bell peppers, cut into 1/4 inch cubes
orange bell pepper, cut into 1/4 inch cubes
yellow bell pepper, cut into 1/4 inch cubes
tomatoes, cored and coarsely chopped
green onions, chopped
1 1/2 bunches
fresh cilantro leaves, chopped
fresh tomatillos, husks removed
I scaled this down and blended into chunks and used in place of salsa. Were all pepper lovers here and it turned out very good. Can't wait to try it in other dishes. Thanks for the post.
Not the sofrito I was looking for.
Margie's Cuban Sofrito is the closest I've found to what I know as Sofrito.
I guess Sofrito is like Ragu, your mama's is always best.
This had no flavor. I ended up putting some oil in a pan, and cooking it down to take the bite out of the onion and garlic. I added cumin, salt, pepper, bay leaf and oregano in order to get a similar flavor to what I was looking for.
I understand the caribbean has a lot of islands and this mixture of vegetables seems more suited for flavors like allspice, cumin, and habaneros.
I never had sofrito as a american girl but my cuban hhuband and brothers did not like this one at all. They said maybe it Puerto Rican Sofrito but not Cuban. I don't know. I never had it. I though it was OK. but 5 of them beats me. I was so sad. They like it but was not happy that it was not like there mom's. We all have been tring to find a recipe that is Cuban style sofrito to make ropa vija which is my husband fav.
Authentic or not, I am a huge pepper, cilantro, and tomatillo fan. That being said, I whipped this up for an afternoon snack. I did scale it down from 96 to 24, seeing as I was the only one eating it, and other reviewers stated the original amount makes quite a bit. I'm glad I did. I served this over white rice (tasty!) and also used some as a salsa for tortilla chips (perfect mild "salsa"). Great recipe, thanks.
Not bad but as written makes a lot. Perhaps cut in half? Adding lime and salt also really helped spruce up this dish. Makes a tasty addition to seafood, meat, etc.
I can't comment on its authenticity, but I liked the ingredients, and thought I'd give it a go. I initially made it as written but ended up adding salt, more garlic and also some hot sauce. I threw in some jumbo shrimp, and it was really good. Served it over rice. Husband enjoyed it alot. Thanks!
This is anything but bland, i do not cook beans, soups or many other meals with out sofrito . I make my sofrito the puerto rican style and i have never had a dinner guest who did not ask for my red beans recipe, of course the secret is in the sofrito. Just love my sofrito!!!!!
I have been doing this for years. This process will cut your cooking time to almost nothing. If you use a plastic spoon to draw from the jar, it will last a lot longer.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/96 of a recipe
Servings Per Recipe: 96
Amount Per Serving
Calories from Fat: < 1
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