Sofrito Recipe Card

A slow-cooked tomato based concentrate used to flavor rice, beans, chicken or beef stews.

4.92 from 12 votes

Course: Seasoning

Cuisine: Latin American

Keyword: base, Cuban, flavoring, Puerto Rican, sauce, Spanish, stew

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 22kcal

Author: Analida Braeger

In a skillet, place the olive oil and heat slightly. Add the tomatoes, onion, garlic, and jalapeño.
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 an 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.

Frequently Asked Questions:

How do I store sofrito for later use? I like to let it cool completely and freeze it into cubes for later use as I described above. You can pop the cubes out and put them is zip-top bags in the freezer for up to 6 months.
What do I do with sofrito? There are several Latin American dishes that call on the flavors of sofrito. Here are some great recipes that use sofrito's classic Latin flavors to try or bookmark for later:You have to try some Latin style black beans and rice that use the flavors of sofrito and recaito.
Pernil is a slow roasted pork shoulder from Puerto Rico and very close to pulled pork but with a very different flavor profile from a BBQ pork. You will love this and want to keep it on hand in your freezer for an easy meal.
Mini beef empanadas are a meat filled pastry you can make a meal out of, or take to a party as an appetizer.
What is your favorite dish that uses sofrito? I have to say it is the Latin American staple: Black beans and rice! This is a fast weeknight side dish to have with chicken, pork chops (chuletas), fish you name it. It is a side dish that works and sometimes I just eat this as my meal with a little chopped chorizo tossed in. ¡Buen provecho!