SOFRITO
Sofrito is a Spanish sauce that consists of tomato paste, olive oil, onions, garlic, herbs, and peppers. Sofrito, which means “to lightly fry,” forms the aromatic flavor base for a range of Spanish recipes.
Sofrito recipes vary from household to household, and there are many regional sofrito variations like those in Dominican, Puerto Rican, and Brazilian cuisine.
The one I will show you today is a combo of a couple of regions.
Ingredients
4 tbsp extra-virgin olive oil
1 small yellow onion, diced
1 mild, sweet green pepper (or green bell pepper), diced
3 garlic cloves, minced
1 pt cherry tomatoes or a 14-oz can diced tomatoes, or 5–6 diced fresh tomatoes (preferably plum tomatoes)
½ tsp paprika
1 dried chipotle pepper, soaked
½ tsp oregano
½ tsp cumin
3 bay leaves
Preparation
1. Char the green pepper over the flame on a gas range until it’s blistery. Let cool and deseed.
2. Place everything in a blender and puree on high speed.
3. Heat the olive oil in a large skillet over medium heat. Sauté the puree.
2. Cook for 10–15 minutes, stirring frequently, and the consistency has thickened slightly.
3. Use immediately, or let cool completely before storing in a jar for up to a week. Alternatively, you can freeze sofrito sauce in ice cube trays for easy tablespoon portions.
View Recipe 
