What is Sofrito?

The mouse was under the spell, too!

When my Mother was alive and in the kitchen sautéing Sofrito, it was as if cartoon ‘fingers’ wafted throughout the house, hooked me by the nostrils and dragged me…floating in aromatic bliss, towards the kitchen!

Sofrito is many things, not the least of which are: hypnotic smelling, a valuable and savory addition to recipes (and not only to Caribbean dishes) and oh yes, it's very healthy! 

So what is Sofrito? Puerto Rican Sofrito is an aromatic cooking base made with onions, garlic, recao, aji dulces and more. But there is no one set recipe and it's not solely Puerto Rican. On the contrary, many countries (including but not limited to: Spain, Greece, Colombia, Mediterranean and Caribbean areas and Philippines) have their own version of Sofrito. In fact, most Caribbean cultures even differ slightly from one another.

Additionally, there are various ways to prepare and use Sofrito. Mom used to reach into the fridge as needed and dice up, then saute yellow onions and green bell pepper in olive oil, then add cilantro and sometimes Spanish Olives (Manzanillo) and capers.  

I have a different agenda...expediting meals by preparing it in advance. I get out my local area produce circulars and shop the best bargains on green bell peppers, yellow onions, red bell peppers ( or sweet Mexican peppers), garlic heads, cilantro, parsley and tomato. I have a Sofrito Making Day and I prepare my Sofrito fresh in bulk, freezing it for future use. See my recipe and photos here.

Finally, it can be purchased premade by companies such as Goya: Goya Sofrito