Blonde Soffrito Base Recipes

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MEXICAN ESSENTIALS: SOFRITO SAUCE BASE

Some people define a sofrito sauce as a Mexican pasta/tomato sauce. Whatever you choose to call it, it is the base for many great South-of-the Border recipes. You make this base and then add the spices you want to fit the recipe you are making. I usually make a couple of batches of this yummy sauce and freeze what I do not need....

Provided by Andy Anderson !

Categories     Other Sauces

Time 1h35m

Number Of Ingredients 15



Mexican Essentials: Sofrito Sauce Base image

Steps:

  • 1. PREP/PREPARE
  • 2. I listed cumin as an optional item; however, to me it is not optional... it is a necessity.
  • 3. Gather your ingredients (mise en place).
  • 4. Add the butter and oil to a skillet over medium-low heat.
  • 5. When the butter melts, give the pan a swirl to mix the oil and butter, then add the onion, garlic, bell pepper, bay leaves, and rosemary.
  • 6. Cook over low heat, until the onions are soft and translucent, but not brown, about 12 - 15 minutes.
  • 7. Chef's Tip: The secret to a flavorful sofrito, is to let the veggies slowly cook and release their flavors. This sauce should never come to a boil.
  • 8. Add the wine and allow to cook for an additional 4 - 5 minutes, then add the tomatoes, and simmer over low heat for an additional 40 - 50 minutes.
  • 9. Chef's Note: While the sauce is simmering, add some salt, and other optional spices, to taste.
  • 10. Fish out the bay leaves and keep cool until needed. It will keep a week in the fridge, and several months in the freezer.
  • 11. PLATE/PRESENT
  • 12. Use as a base sauce for a yummy paella, spooned over rice, or in any South-of-Border recipe. Enjoy.
  • 13. Keep the faith, and keep cooking.

PLAN/PURCHASE
1 Tbsp grapeseed oil
2 Tbsp sweet butter, unsalted
1 medium yellow onion, finely chopped
2 clove garlic, minced
1/2 medium red or green bell pepper, seeded, and finely chopped
2 large dried bay leaves
1 Tbsp rosemary, finely chopped, or 1/2 tablespoon dried
1/2 c red wine
28 oz crushed tomatoes, 1 large can
1/2 tsp salt, kosher variety, fine grind, or to taste
OPTIONAL ITEMS
ground cumin, to taste
black or white pepper, freshly ground to taste
cayenne, for a bit of a kick

AUTHENTIC PUERTO RICAN SOFRITO

Sofrito is the secret to many Hispanic Caribbean recipes. It is a fragrant aromatic puree of peppers, onions, garlic, herbs, and olive oil. The magic herb in this fragrant mixture is cilantro. My family's recipe produces a sofrito that is very flavorful, complex and oh-so-delicious! Use it in soups and stews as well as in rice dishes. Freeze whatever portions will not be used within 2 weeks. They will keep for about 3 months in the freezer.

Provided by MKCortes (Latin Goddess)

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h5m

Yield 64

Number Of Ingredients 15



Authentic Puerto Rican Sofrito image

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
  • Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
  • Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
  • Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

Nutrition Facts : Calories 28.6 calories, Carbohydrate 2.6 g, Fat 2 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 28.9 mg, Sugar 0.9 g

1 large green bell pepper
1 large red bell pepper
2 teaspoons olive oil
10 sweet chile peppers (ajicitos dulces), seeded
1 large yellow onion, quartered
1 bunch scallions, trimmed
2 plum tomatoes, seeded
25 cloves garlic, peeled and trimmed
2 bunches fresh cilantro, ends trimmed
2 bunches culantro
¼ cup pimento-stuffed green olives
5 large leaves Caribbean wild oregano (oregano brujo)
2 tablespoons capers
½ cup olive oil, or more as needed
¼ cup water

MOM'S HOMEMADE SOFRITO

This is a paste I use mostly for making Spanish rice, but you may find other dishes to use it in as well. Store in the refrigerator.

Provided by Lisa Torres

Categories     100+ Everyday Cooking Recipes

Time 20m

Yield 48

Number Of Ingredients 5



Mom's Homemade Sofrito image

Steps:

  • Blend onions, red bell peppers, green bell peppers, cilantro, and garlic in a blender, in batches if necessary, into a smooth paste.

Nutrition Facts : Calories 15.6 calories, Carbohydrate 3.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 2.2 mg, Sugar 1.7 g

3 pounds onions, coarsely chopped
3 red bell peppers, seeded and coarsely chopped
3 green bell peppers, seeded and coarsely chopped
1 bunch fresh cilantro
2 cloves garlic

BLOND SOFFRITTO BASE

This aromatic soffritto is used to make Yellow-Pepper Soup from chef Marco Canora's "Salt to Taste" cookbook. Photo credit: John Kernick

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes about 4 cups

Number Of Ingredients 4



Blond Soffritto Base image

Steps:

  • Place celery in the bowl of a food processor; process until minced (you should have about 1 cup). Repeat process with carrots (you should have about 1 cup).
  • Heat oil in a large saucepan over medium-high heat. Add celery, carrot, and onion; cook, stirring occasionally, until mixture is no longer steaming and vegetables are caramelized, about 1 hour.

5 ribs celery, coarsely chopped
3 carrots, coarsely chopped
2 cups minced onion
1/2 cup plus 2 tablespoons extra-virgin olive oil

BLONDE SOFFRITO BASE

This recipe has been adapted from "Craft of Cooking" by Tom Colicchio.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes about 4 cups

Number Of Ingredients 4



Blonde Soffrito Base image

Steps:

  • In a large straight-sided skillet, combine red onion, celery, and fennel. Add oil, and cook over medium heat, stirring occasionally, until the vegetables are the color of straw, about 45 minutes. Use immediately, or cool to room temperature and refrigerate for up to 1 week or freeze for up to 6 months.

4 cups minced red onion
2 cups minced celery
2 cups minced fennel
1 3/4 cups extra-virgin olive oil

SOFRITO

A stash of this flavorful Spanish sauce means you're always one step ahead. The only thing easier than making it is finding ways to use it. Try it in Shrimp and Mussels with Sofrito or Chicken with Sofrito. For perfect portions, freeze sofrito in ice cube trays, then transfer to a zip-top bag to store.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 cups

Number Of Ingredients 6



Sofrito image

Steps:

  • Coarsely chop tomatoes, peppers, and onions. Combine with garlic and cilantro. In batches, pulse mixture in a food processor until finely chopped. In a large pot, heat olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25 to 30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months.

Nutrition Facts : Calories 56 g, Fat 5 g, Fiber 1 g, Protein 1 g, SaturatedFat 1 g

2 pounds plum tomatoes
2 red bell peppers
2 medium yellow onions
5 garlic cloves, smashed and peeled
1 bunch cilantro, large stems trimmed
1/2 cup extra-virgin olive oil

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