"Sofrito or refogado is a sauce used as a base in Spanish, Portuguese, and Latin American cooking. Preparations may vary, but it typically consists of aromatic ingredients cut into small pieces and sauteed or braised in cooking oil.
In Spanish cuisine, sofrito consists of garlic, onion, paprika, peppers, and tomatoes cooked in olive oil. This is known as refogado or sometimes as estrugido in Portuguese-speaking nations, where only onions and olive oil are often essential, garlic and bay laurel leaves being the other most common ingredients."
As Foodidude mentioned in his recipe for Recaito (Green Sofrito), the only difference between Recaito and Sofrito is that Sofrito utilizes tomatoes in its preparation. Below, are a few of the recipes I turn to when making Sofrito from scratch. Enjoy!
Courtesy of the Food Network
- 2 tablespoons olive oil
- 12 scallions, white and light green part only, finely chopped
- 1 small yellow onion, finely chopped
- 1 large tomato, cored and chopped
- 1/2 cup chopped cilantro leaves
- Salt and freshly ground black pepper
- Heat the oil in a medium skillet over medium heat.
- Add the scallions, onions and tomato. Cook until the onions are soft and golden and the tomatoes have broken down, about 10 minutes, stirring often.
- Add cilantro, and salt and pepper.
- Transfer to a bowl. Use warm or at room temperature.
Courtesy of Yvonne Ortíz-Haney
Cooking Light, April 2001
- 2 tablespoons Annatto Oil or olive oil
- 3 cups finely chopped onion
- 3 cups finely chopped red and green bell peppers (1 1/2 cups each)
- 4 garlic cloves, minced
- 1/2 cup chopped fresh cilantro
- 1 tablespoon tomato paste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Heat Annatto oil in a large nonstick skillet over medium-high heat.
- Add onion; sauté 1 minute.
- Add bell peppers and garlic.
- Cook 10 minutes; stir frequently.
- Stir in cilantro and remaining ingredients.
Courtesy of eHow Contributor
- 2 green bell peppers
- 2 large green peppers
- 2 large red peppers
- 10 to 12 ajicitos dulce (stems removed)
- 2 large onions
- 5 to 6 heads of garlic
- 1 bunch of cilantro
- 1 bunch recoa leaves
- 1 tbsp of olive oil (per batch)
- 1 tbsp of salt (optional)
- Food processor
- Mixing bowl
- Large spoon
- Dice the peppers, onions, garlic, cilantro, recoa, and ajicitos. Place them in a large bowl and mix them together with the large spoon.
- Place the ingredients into a food processor. Add 1 tbsp of extra virgin olive oil for each batch to help with the consistency. Process on high until you've reach your desired texture. If your food processor is not large enough to hold all of the ingredients, transfer them into a large mixing bowl and repeat.
- Mix the finished sofrito well. Place any unused sofrito in a plastic container. Seal the container and store it a freezer. Sofrito will also keep in the refrigerator for up to three days.