So what? Sofrito!!!
What exactly is sofrito?
Sofrito is the base for most Latin American and Caribbean meals. It is used in stews, rice dishes, bean dishes and soups. Sofrito is not a single ingredient, but a tomato base concentrate, accented with garlic, onions, cumin, and jalapenos among other things. An arroz con pollo (rice with chicken), or carne guisada (stewed meat) would not be the same without the fabulous flavors sofrito imparts upon these dishes.
In Spanish, the word frito means fried. Loosely translated then sofrito can mean soft fried, which is kind of what we do to the ingredients when we prepare sofrito.
You can certainly buy sofrito in the grocery store, but why do so when it is so easy to make and costs pennies, literally per serving. As an added bonus, the sofrito you make at home is 100% natural, O preservatives. Believe me; you will never purchase the prepackaged stuff again, once you start making your own.
So, without any further delay, go to the recipe I have provided here for you and start making your own sofrito. Your stews will thank you!!! Muchas gracias!
Cook’s note: Since the home made sofrito does not contain any preservatives, it will not last more than three or four days in your refrigerator. You can however preserve your sofrito by freezing it into ice cubes by using a covered ice cube tray which can be found at most housewares stores. If you do not have one of these, you can use a regular ice cube tray and once they are frozen, remove them from the tray and put them in a container with a lid or in a ziploc bag.
Sofrito Recipe: The Flavor of Latin America
- In a skillet, place the olive oil and heat slightly. Add the tomatoes, onion, garlic, and cilantro.
- Stir fry for about 3-5 minutes on medium heat. Add the spices. Tie the sprigs of cilantro with butcher's twine and place in the mixture.
- Turn heat down to low, cover and let it cook for about 20-30 minutes. The mixture needs to cook down considerable, it needs to look thick.
- Remove the cilantro sprigs. Let it cool for about 20 minutes and place in ice cube tray.
- You should be able to fill one entire tray.
- ** As far as usage is concerned, I normally use 1 cube per can of beans, or per cup or rice.