Sofrito Recipe: The Soul Of The New Boriken

January 12, 2015

 

sofrito-recipe

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.

 

Sofrito Recipe: The Soul Of The New Boriken

Yield: Yields: About 1 + 1/4  cup

Ingredients

  • 1 lrg (2 roma) tomato
  • 1 lrg yellow onion
  • 5 cloves garlic
  • 1 green bell pepper
  • 1 bunch cilantro
  • 1 jalapeno

Instructions

  1. Throw all of your chopped veg into a blender with a little bit of water, just to get it going. Blitz until pulpy.
  2. This mixture is enough for one ice cube tray.
  3. Done.
http://eatgordaeat.com/sofrito-recipe-with-tomatoes/

sofrito-recipe

 

5 Comments

  • Reply Kofta Recipe: Middle Eastern Meat Logs | Eat Gorda Eat January 12, 2015 at 11:37 pm

    […] yellow onion 4 garlic cloves 1 bunch of chard, roughly chopped 2 Tb sofrito (2 ice cubes) 4 oz tomato sauce 2 cups of beef […]

  • Reply A Puerto Rican’s Laab Recipe: Sofrito Makes An Appearance – Eat Gorda Eat March 7, 2015 at 1:30 am

    […] Today I made the 90 mile trek from Sacramento to Oakland. Trying my damnest to catch glimpses of the black cows peppered throughout the American Canyon rolling green hillsides – the image resembling mint chocolate chip ice cream – reinforcing the Real California Milk commercials. Those grandfather Quercus chrysolepis weeping and hugging the crevices, somehow managing to look distinguished while their gnarled limbs lean against the earth and other times shelter the fawns that gorge on their fallen acorns. And yet still, I knew I’d have to make dinner tonight. I swung by my local produce farm stand, grabbed the go-to veg and by the time I reached my kitchen stove, I could barely standup straight. Luckily, this recipe takes under 30-minutes to make and honestly, that should include prep time. Did I mention that this is another recipe, that’s not Puerto Rican, that contains SOFRITO? […]

  • Reply Puerto Rican Shrimp And Grits Recipe: With Sofrito – Eat Gorda Eat August 8, 2015 at 1:33 am

    […] wanted to rethink the recipe and put my own Puerto Rican spin on it. What easier way than to add sofrito? What’s great about this recipe is that it can be managed in less than 30-minutes, you […]

  • Reply Arroz Con Gandules Recipe - Eat Gorda EatEat Gorda Eat August 14, 2015 at 5:05 am

    […] of its authentic and original quality, and because the photos are legit. This recipe contains sofrito, now remember, sofrito will keep in the freezer, tightly wrapped in clingfilm, for 6 months. My […]

  • Reply Habichuelas Recipe (Puerto Rican Beans) - EatGordaEat | BY ILLYANNA MAISONETEatGordaEat | BY ILLYANNA MAISONET March 10, 2016 at 10:22 am

    […] a recent discussion with The Noshery’s Meseidy Rivera, when she mentioned that using fresh sofrito and achiote oil was “old school.” How can it be old school when I still apply these […]

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