An aromatic base of Puerto Rican cooking, a sofrito recipe differs from family to family. Lots of things came out of the New World conquerors: rare, exotic and decimating diseases, colonization and eventual extermination of the indigenous people of the island of Boriken. But, some good things came out of the arrival of them: sofrito. It’s hard to imagine having to ever cook without sofrito, considering that nearly every savory Puerto Rican dish begins with the soulful application of the aromatic paste.
However, I have managed to sneak sofrito into a lot of my dishes that span the cultural barrier. Especially Southwestern US and Southeast Asian cooking. This is why it’s important to always have it on hand, stored between layers of plastic wrap and foil, in an ice cube tray in your freezer. That’s right friends, these little cubes of flavor-packed freshness are at the ready year-round, waiting for you to chuck a few into your Super Bowl Southwestern chili covered nachos. Oh, yeah.
- 1 lrg (2 roma) tomato
- 1 lrg yellow onion
- 5 cloves garlic
- 1 green bell pepper
- 1 bunch cilantro
- 1 jalapeno
- Throw all of your chopped veg into a blender with a little bit of water, just to get it going. Blitz until pulpy.
- This mixture is enough for one ice cube tray.