Sofrito Recipe
A bright, versatile Latin-style aromatic blend of onions, peppers, garlic, and cilantro used to flavor many dishes.
Servings: 12 servings
Ingredients
- 1 large yellow onion chopped
- 1 green bell pepper seeded and chopped
- 1 red bell pepper seeded and chopped
- 6 cloves garlic peeled and chopped
- 1 bunch cilantro roughly chopped
- 1/4 cup olive oil
Instructions
- Roughly chop the onion, green pepper, red pepper, garlic, and cilantro so they process evenly.
- Add the chopped onion, both peppers, garlic, cilantro, and the olive oil to a food processor.
- Pulse the mixture until it is finely chopped but not pureed, stopping to scrape down the sides as needed for even texture.
- Transfer the sofrito to an airtight container and refrigerate for up to one week or freeze for up to three months.
Equipment
- Food Processor
- Knife
- Cutting Board
- Measuring spoons
- Airtight Container
Notes
- Use a food processor for a consistent texture.
- Do not over-process; aim for a coarse, not smooth, puree.
- Adjust olive oil amount slightly if needed for easier processing.
- Seed the peppers to avoid bitterness.