Sofrito:Soffritto

Hispanics call it Sofrito, Italians call it Soffritto, there are many different names used to describe this aromatic blend of vegetables, herbs, and spices.

Once every 3 weeks or so I make a new batch and keep it in the fridge to have on hand. I use this as a base for just about every single thing I make. I don’t always make it the same; sometimes I add culantro or leek, but it should always contain Onions, Garlic and Bell peppers. Add to a jar with a little oil and vinegar to help preserve.

When ready to cook, I low fry this first until lightly brown and then add the rest of my ingredients for whatever I’m making - Ground beef/turkey/chicken, soups, roasts, stews, beans, seafood, sauces, the list goes on!

Do you use sofrito? If so, how do you make yours? 👩🏻‍🍳

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