how do you make sofrito (easy) homemade?

Answer 1

Here are some recipes:
http://mrlt.allrecipes.com/mr/52491.asp?lnkid=631

Answer 2

Sofrito Recipe #109425
Is a traditional base to many latin-style dishes. The building block mixture of annatto, onion, garlic, peppers, and cilantro adds a wonderful flavor and depth to almost any meal. This freezes well and can be used throughout the year.Can be put into ice cube trays then removed when frozen and place in freezer bags.
2 tablespoons annatto oil (see recipe #109238) or olive oil
3 cups finely chopped onions
3 cups finely chopped red bell peppers or green bell peppers (use a combination)
1 jalapeno, chopped (optional)
5 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lime
12 servings 3 cups Change size or US/metric
Change to: cups US Metric
30 minutes 15 mins prep


1. Heat Annatto Oil in a large heavy bottom skillet over medium-high heat.
2. Add onion; sauté 1 minute.
3. Add bell peppers, jalapeno, garlic and paste.
4. Cook 10 minutes; stir frequently. Stir in rest of ingredients.
5. Jar or freeze if not using now.

Answer 3

Makes about 4 cups.
If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 ½ bunches.

2 medium Spanish onions, cut into large chunks
3 to 4 Italian frying peppers or cubanelle peppers
16 to 20 cloves garlic, peeled
1 large bunch cilantro, washed
7 to 10 ajices dulces (see note below), optional
4 leaves of culantro (see note below), or another handful cilantro
3 to 4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored, seeded and cut into large chunks


Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. Freeze sofrito in ½ cup batches in sealable plastic bags. They come in extremely handy in a pinch. You can even add sofrito straight from the freezer to the pan in any recipe that calls for it in this book.
Pantry Notes: Ajices Dulces, also known as cachucha or ajicitos are tiny sweet peppers with a hint of heat. They range in color from light to medium green and yellow to red and orange. They add freshness and an herby note to the sofrito and anything you cook. Do not mistake them for Scotch bonnet or Habanero chilies (which they look like)--those two pack a wallop when it comes to heat. If you can find ajicitos in your market, add them to sofrito. If not, up the cilantro and add a pinch of cayenne pepper. Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro times ten. It is a nice, not essential addition to sofrito. (See Sources for both the above.)

Answer 4

Carmen, un sofrito criollo para cocinar bien facil de hacer:

1 cabeza de ajo (1 garlic head) 4 oz. ajo machacado (Minced Garlic)
1 lb. Cebolla Amarilla (Spanish Onion)
1/4 lb. Pimiento Verde (Green Pepper)
1 pq. Cilantrillo (Cilantro)
1 pq. Recao (Culantro)

1 cda. aceite (Olive Oil)
1 cda. sal (Salt)

After cleaning, peeling and all seeds out, blend it all together, adding last the salt and the oilve oil... should have a creamy texture... separete in portions and freeze it. Use only 2-3 tbsp. of this base for you creole cooking.

Answer 5

stick it up ur @ss

and see what happend