This is a Puerto Rican vegetable base, something like a mirepoix, that is used for many dishes, such as soups and stews. Use this to breathe new life into your everyday dishes, or simply add to rice for a delicious pilaf.
Made it vegetarian. Just an idea to save time when cooking. I make my sofrito in bulk and I freeze it in ice cube trays. I have trays dedicated to do just this. Once they are frozen I bag them and keep them in the freezer. When ready to cook I pull out one or two cubes (each cube should be about one tablespoon). Freezing it will preserve the flavour and it will last longer. I learned this from my mother and it really works well. When I make my bulk I share with my daughters and they do the same with it. I don't add salt to the sofrito recipe until I am ready to cook. Happy cooking! - 29 Sep 2008
Used different ingredients. This is such an important seasoning...it's the stuff that makes you wonder "what is that taste?" It's soooo good! The only difference between this recipe and mine is that I don't use green capsiucm, instead I use the. long light green capsicums and it's got a much better flavour than the green. I also don't add salt and pepper (I add those when I actually cook with it). If you don't want red capsicum or tomato...leave them out and what you have left is a mixture called "Recaito"...I use recaito when I make bean stew. I have very picky friends and relatives but whenever I make my arroz con gandules (yellow rice with pigeon peas) or arroz con maiz (yellow rice with sweet corn)....they have 2 or 3 servings, and what makes them taste so good is sofrito baby! USE IT! - 29 Sep 2008
This almost the one, except you don't add tomato until find out if you need it in the recipe. We've solved this by making one of each. It can be placed in small containes, labelled and frozen until ready for use - 29 Sep 2008