How to Make SOFRITO



SOFRITO – a vegetable-seasoning blend

This is a basic recipe that often has additional ingredients added by cooks in various countries.  No two Sofrito recipes are the same!

Wash all vegetables in a deep bowl of cold water.


3 large Spanish red onions, peeled & quartered

2 whole heads of garlic, all cloves peeled

1 medium green pepper, seeded & quartered

2 cubanelle peppers, seeded & quartered

1 large sweet red pepper, seeded & quartered

3 medium tomatoes, quartered

1 whole bunch fresh cilantro, stems trimmed & cut bunch in half

2 tsp. salt (more may be needed later)

1 T. freshly ground black pepper

¼ tsp. ground cayenne pepper

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All of the above ingredients are to be put in a food processor using the steel blade and processed to a chunky salsa consistency.   Process in the following order:



Green pepper

Cubanelle peppers

Sweet red pepper




Black pepper

Cayenne pepper


When processing is complete, taste the Sofrito and add more salt, as needed.


The Sofrito can be refrigerated for a couple of days only.  It freezes very well and can be frozen in small portions to add as a seasoning blend to many recipes such as soups, stews, sauces, etc.  It is often frozen in ice cube trays; then later removed as frozen cubes and placed into a Ziploc bag in the freezer for later use.


Sofrito probably has an early Spanish origin.  It then traveled to other Mediterranean areas; such as the Greek island of Corfu, where they make a version of Sofrito with veal and wine; to South American countries; and to many of the Caribbean islands influenced by Spain.

It is also used in cooking by the Spanish Sephardic Jewish people using beef that makes a stew.  Each ethnic group’s recipe has diverged and added different ingredients.  Some use only vegetables, but meats such as Chorizo, beef, veal, bacon, and ham are also used along with legumes, rice, and fish.







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