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Reviewed: May 8, 2008

I'm Puerto Rican and what I'm use to for sofrito is not this. It's a lot more complex and flavor full.

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Reviewer:

tnyrs5

	Cooking Level: Expert
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Reviewed: Apr. 29, 2008

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.

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{ Heidi }

	Cooking Level: Intermediate Home Town: Wheaton, Illinois, USA Living In: Chicago, Illinois, USA
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Reviewed: Feb. 18, 2008

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.

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Reviewer:

Darryl


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Reviewed: Jan. 8, 2008

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!

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Caroline C

	Cooking Level: Expert Living In: Columbus, Ohio, USA
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Reviewed: Oct. 8, 2007

This 1 last week, and it was bad. It needed more tomatoes to start and to finish it need more taste.

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Reviewer:

ana


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Reviewed: Oct. 7, 2007

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.

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Reviewer:

SUSY331


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Reviewed: Aug. 27, 2007

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. Excellent tip

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Reviewer:

MOROCHA


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Reviewed: Aug. 25, 2007

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.

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Reviewer:

Cooking 101

	Cooking Level: Expert Living In: Rockford, Illinois, USA
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