Recipes Using Sofrito Sauce

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SOFRITO SAUCE

Make and share this Sofrito sauce recipe from Food.com.

Provided by Sharon123

Categories     Sauces

Time 10m

Yield 2/3 cup

Number Of Ingredients 10



Sofrito sauce image

Steps:

  • Combine all ingredients in electric blender; process until smooth.
  • Cover and chill (or freeze up to 1 month).
  • Yield: 2/3 cup.

Nutrition Facts : Calories 257.9, Fat 20.7, SaturatedFat 2.9, Sodium 243.9, Carbohydrate 18.2, Fiber 3.4, Sugar 7.5, Protein 2.7

1/3 cup chopped onion
3 tablespoons chopped tomatoes
2 tablespoons chopped green peppers
2 tablespoons tomato sauce
1 tablespoon olive oil
1/2 teaspoon annatto seeds (achiote)
1/4 teaspoon ground coriander
1 dash dried oregano
1 dash fresh ground pepper
2 cloves garlic, minced

SOFRITO

Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.

Provided by FIVEBRIGS

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 80

Number Of Ingredients 10



Sofrito image

Steps:

  • In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.

Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 89 mg, Sugar 0.8 g

2 green bell peppers, seeded and chopped
1 red bell peppers, seeded and chopped
10 ajies dulces peppers, tops removed
3 medium tomatoes, chopped
4 onions, cut into large chunks
3 medium heads garlic, peeled
25 cilantro stems (with leaves)
25 recao stems (with leaves)
1 tablespoon salt
1 tablespoon black pepper

EASY SOFRITO

"This is the one indispensable, universal, un-live-withoutable recipe. Having said that, it is incredibly easy to make with ingredients you can find at the supermarket. And if you can't find all the ingredients I list below see the note that follows for a very simple fix. What sofrito does is add freshness, herbal notes and zing to dishes-you can do that with the onion, garlic, bell pepper, cilantro and tomato alone. In my house, sofrito makes its way into everything from yellow rice, black bean soup, sauce for spaghetti and meatballs to braised chicken and sautéed shrimp. Not only that, it freezes beautifully, so in about In 10 minutes you can make enough sofrito to flavor a dozen dishes. I'm telling you, this stuff does everything but make the beds. You will change the way you cook. I guarantee it." ----Daisy Martinez

Provided by Vino p.o. prn

Categories     Vegetable

Time 10m

Yield 4 cups

Number Of Ingredients 8



Easy Sofrito image

Steps:

  • Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped.
  • With the motor running, add the remaining ingredients one at a time and process until smooth.
  • The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
  • *If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 ½ bunches.

2 medium Spanish onions, cut into large chunks
3 -4 italian frying bell peppers or 3 -4 cubanelle peppers
16 -20 garlic cloves, peeled
1 bunch fresh cilantro, washed
4 leaves culantro or 4 leaves fresh cilantro
3 -4 ripe plum tomatoes, cored and cut into chunks
7 -10 cachucha bell peppers (Ajicitos dulces)
1 large red bell pepper, cored, seeded and cut into large chunks

BASIC SOFRITO

Provided by Ingrid Hoffmann

Categories     main-dish

Time 25m

Yield 1 1/2 cups

Number Of Ingredients 6



Basic Sofrito image

Steps:

  • Heat the oil in a medium skillet over medium heat. Add the scallions, onions and tomato. Cook until the onions are soft and golden and the tomatoes have broken down, about 10 minutes, stirring often. Add cilantro, and salt and pepper.
  • Transfer to a bowl. Use warm or at room temperature.

2 tablespoons olive oil
12 scallions, white and light green part only, finely chopped
1 small yellow onion, finely chopped
1 large tomato, cored and chopped
1/2 cup chopped cilantro leaves
Salt and freshly ground black pepper

SOFRITO AND FISH

Sofrito is the foundation of Puerto Rican cuisine and the base for many of the island's most popular dishes. Making this all-purpose blend of peppers, herbs and aromatics is something most people learn from their abuela (grandma). The word sofrito in Spanish means to saute something, a reference to how the seasoning is used rather than how it is made. Here it serves as an easy sauce for seared snapper fillets.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9



Sofrito and Fish image

Steps:

  • Combine the green bell pepper, onion, aji dulce, garlic, 1/2 cup of the cilantro and the recao in a medium bowl. Set aside.
  • Heat the oil in a large skillet over high heat. Season both sides of the snapper with salt and pepper. Add the snapper to the pan and cook until golden brown, about 4 minutes per side. Transfer the snapper to a platter.
  • Lower the heat to medium, add the vegetable mixture and cook, stirring, until the onion is translucent, 2 to 3 minutes. Season to taste with salt and pepper and finish with the remaining 1/4 cup cilantro. Pour the sofrito over the snapper and enjoy.

1 large green bell pepper, stemmed, seeded and finely diced
1 large Spanish onion, finely diced
5 aji dulce or 1 red bell pepper, stemmed, seeded and finely diced
4 cloves garlic, finely chopped
3/4 cup cilantro leaves, chopped
5 leaves recao (culantro), chopped
2 tablespoons olive oil
1 pound snapper fillets
Kosher salt and freshly ground black pepper

SOFRITO

Provided by Food Network

Categories     condiment

Time 10m

Yield 8 to 9 cups

Number Of Ingredients 5



Sofrito image

Steps:

  • Combine the onion, bell pepper, sweet peppers, garlic and cilantro in a blender. Blend for 30 seconds, until an even consistency is achieved.

1 onion, sliced
1 green bell pepper, stemmed and seeded
2 cups sweet mini peppers, stemmed
1 cup whole or minced garlic
8 bunches cilantro

SOFRITO: A BASE FOR MANY DISHES

Provided by Food Network

Categories     side-dish

Time 45m

Yield approx. 2 cups

Number Of Ingredients 11



Sofrito: a Base for Many Dishes image

Steps:

  • In a sauce pot set on medium, cook the bacon in the olive oil for 30 seconds. Add red and yellow peppers, onions, and garlic, and saute until soft. Add the habanero, jalapeno, and saffron, cook for 1 minute. Add the sherry and cream if desired. Reduce by 1/4, cool and puree in a blender.

1 strip of bacon, whole (smoked if available)
1 tablespoon olive oil
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped red onion
4 cloves garlic
1/4 teaspoon minced habanero or Scotch bonnet
1/4 teaspoon minced jalapeno
Pinch saffron
6 to 8 ounces dry Spanish sherry
1/2 cup cream, if desired

MEATBALLS IN SOFRITO SAUCE

Sofrito is a rich sautéed mixture that makes for a great tomato sauce. It is used in many Puerto Rican dishes. Use a lean ground beef-but not the leanest-so that the meatballs will be tender.

Provided by Ceezie

Categories     Vegetable

Time 50m

Yield 10 serving(s)

Number Of Ingredients 21



Meatballs in Sofrito Sauce image

Steps:

  • To prepare Sofrito Sauce, heat oil in a medium saucepan. Add onion, pepper and garlic. Sauté until vegetables are tender, about 10 minutes. Transfer to a blender or food processor. Add tomatoes, water and cilantro. Blend or process until smooth. Add salt and pepper.
  • To prepare meatballs, combine beef, olives, egg, breadcrumbs, garlic, oregano, salt and pepper. Mix well. Form mixture into 30 (1-inch) meatballs. Heat oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides. Drain off fat.
  • Add sofrito sauce to skillet. Bring to a boil; reduce heat. Cover and simmer until meatballs are thoroughly cooked, about 15 minutes; uncover the last 5 minutes of cooking, if necessary, to thicken sauce. Transfer meatballs and sauce to a serving dish or individual shot glasses.
  • To prepare Gremolata, combine lime rind, cilantro and garlic; mix well. Sprinkle over meatballs and serve.

Nutrition Facts : Calories 180, Fat 11.5, SaturatedFat 2.9, Cholesterol 50.6, Sodium 464.1, Carbohydrate 8.3, Fiber 1.4, Sugar 2.7, Protein 11

2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 (15 ounce) can diced tomatoes, undrained
1/2 cup water
1/3 cup loosely packed cilantro leaf
1/2 teaspoon salt
fresh coarse ground black pepper
1 lb lean ground beef
1/3 cup chopped green olives (pimiento-stuffed)
1 egg, lightly beaten
3 tablespoons dried breadcrumbs
2 large garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
fresh coarse ground black pepper
2 tablespoons vegetable oil
1 grated lime, rind of
1 tablespoon minced cilantro leaf
2 large garlic cloves, minced

SOFRITO SAUCE

Variations of sofrito are made throughout the Caribbean and parts of Latin America. They can vary from mild to very spicy. Freezable.

Provided by gailanng

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11



Sofrito Sauce image

Steps:

  • Chop ingredients into chunks that are small enough to fit into a food processor or blender. Process until smooth or desired consistency.
  • Note 1: If your food processor is not large enough to hold all of the ingredients, transfer into a large mixing bowl and repeat.
  • Note 2: May be frozen. Divide mixture into ice cube trays or plastic containers and freeze.

Nutrition Facts : Calories 112.7, Fat 3.9, SaturatedFat 0.6, Sodium 12.4, Carbohydrate 18.4, Fiber 4.1, Sugar 7.7, Protein 3.2

2 medium green peppers, seeds removed
1 sweet red pepper, seeds removed
2 large tomatoes
2 medium onions, peeled
1 head garlic, peeled
1 bunch cilantro leaf
1/2 bunch fresh parsley leaves
1 jalapenos (to taste and optional) or 1 habanero chili pepper (to taste and optional)
1 tablespoon olive oil (this will help with the consistancy)
salt (optional)
fresh black pepper

CARIBBEAN-STYLE SOFRITO

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.

Provided by La AfroCubana

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 45m

Yield 96

Number Of Ingredients 9



Caribbean-Style Sofrito image

Steps:

  • Place the green, red, orange, and yellow bell peppers in a blender or bowl of a food processor. Add the tomatoes, green onions, cilantro, tomatillos, and garlic. Blend or pulse according to your preference to make a chunky or smooth mixture. Refrigerate in a covered container up to 5 days, or freeze up to 45 days.

Nutrition Facts : Calories 8 calories, Carbohydrate 1.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 1.9 mg, Sugar 0.7 g

2 green bell peppers, cut into 1/4 inch cubes
2 red bell peppers, cut into 1/4 inch cubes
1 orange bell pepper, cut into 1/4 inch cubes
1 yellow bell pepper, cut into 1/4 inch cubes
10 tomatoes, cored and coarsely chopped
1 bunch green onions, chopped
1 ½ bunches fresh cilantro leaves, chopped
6 fresh tomatillos, husks removed
1 cup chopped garlic

SOFRITO

Sofrito - a blend of garlic, onions, peppers and recao (culantro) - is the backbone of Puerto Rican flavor. Also referred to as recaito, it's typically sautéed in oil as the foundation for sauces, braises, beans, stews and rice dishes. It's also adaptable, and can yield a lighter, more verdant flavor if sautéed for 2 to 3 minutes, and a richer flavor if sautéed for 7 to 10 minutes and combined with tomato sauce. This recipe yields about 3 cups, which is probably more than you'll use for any recipe, but it keeps well. My grandmother often kept sofrito in the freezer stored in a repurposed plastic margarine container, or frozen into cubes and saved in plastic zip-top bags. If kept in the refrigerator, it's best if used within a week, but can be frozen for up to six months. You can also put it into a pan with hot oil straight from the freezer, though it may sputter a smidge.

Provided by Von Diaz

Categories     condiments

Time 5m

Yield About 2 1/4 cups

Number Of Ingredients 6



Sofrito image

Steps:

  • In a large food processor or blender, blend the peppers and garlic until smooth.
  • Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.

1 medium red bell pepper, seeded and cut into quarters
3 ají dulce or amarillo peppers (or mini bell peppers), seeded and coarsely chopped (see Notes)
6 large garlic cloves
1 large yellow onion, coarsely chopped
6 fresh culantro leaves and tender stems, coarsely chopped (see Notes)
6 fresh cilantro stems, coarsely chopped

SIMPLE MEDITERRANEAN SOFRITO

Simple Mediterranean Staple - provides a vegetable serving and a great sauce over chicken, fish, or beef. Vary the aromatic seasonings as you see fit - I have made the "basic" recipe as easy as possible! I saw a similar recipe on a Facebook post, and made THIS recipe from what I could remember. Served it over baked cod, and it was DELICIOUS

Provided by lswenson6

Categories     Sauces

Time 2h5m

Yield 3 serving(s)

Number Of Ingredients 5



Simple Mediterranean Sofrito image

Steps:

  • Place all ingredients in saucepan and simmer covered, very slowly, and as many hours as desired. If it gets too thick, just add a bit of water.
  • This recipe is simply a "base". Try many different spices, different amounts of tomatoes and onion, perhaps adding diced bell peppers or even hotter peppers. Make it your own!
  • Enjoy!

Nutrition Facts : Calories 83.1, Fat 4.9, SaturatedFat 0.7, Sodium 9.9, Carbohydrate 9.5, Fiber 2.6, Sugar 5.4, Protein 1.9

4 medium tomatoes, diced
1/2 large onion, chopped
2 garlic cloves, pressed
1/2 tablespoon dried basil
1 -2 tablespoon olive oil

SOFRITO

Sofrito is a base frequently used in many Puerto Rican recipes to add bold flavor. Its texture and appearance is similar to a green salsa. You can also try it on chilies, enchiladas and tacos.

Provided by Taste of Home

Time 10m

Yield 2 cups.

Number Of Ingredients 5



Sofrito image

Steps:

  • Separate and peel garlic cloves. Place garlic and remaining ingredients in a food processor; cover and process until finely chopped. , Use immediately or refrigerate for up to 1 week. May also be frozen in small portions in resealable freezer bags for up to 1 month.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

1 whole garlic bulb
1 medium green pepper, quartered
1 medium onion, quartered
1/2 cup fresh cilantro leaves
1 plum tomato, quartered

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