Last Updated on May 20, 2020 by Chef Mireille
Sofrito is the backbone of most Latin Caribbean cuisine. This all purpose seasoning paste and marinade has slight variations throughout the Latin Caribbean and South America. It is an easy and delicious way to add a flavor boost to meat marinades, rice and vegetable dishes
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Sofrito is the backbone of most Latin & Caribbean cuisine, although in non-spanish speaking islands, it is called Green Seasoning. Slight differences occur from country to country and island to island.
Although I went with the Puerto Rican version I know of, this sofrito can be used with any Latin recipe. Although store bought sofrito is now available in most markets, we all know that the best flavor is achieved by making it at home yourself, without all the additives and preservatives.
This all purpose marinade is used to flavor most dishes in Latin America. A little bit is fried in oil at the beginning of rice, bean and vegetable dishes. It is added to soups and used in meat marinades. IT IS NOT A DIP. The raw flavor would be an unpalatable offense on the senses!
Here are a few recipes that utilize Sofrito for you to try out
- Habichuela Guisado – Puerto Rican Style Stewed Beans
- Gallo Pinto – Costa Rican Rice & Beans Breakfast
Yield: approximately 3 cups
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 red bell pepper
- 1 green bell pepper
- 12 aji dulce (a variety of baby bell peppers)
- 12 garlic cloves
- 1 onion
- 6 leaves recaito/ culantro (susbstitute cilantro if unavailable)
- 2 stalks oregano
- 1 bunch cilantro
- 1 tablespoon black pepper
- 2 teaspoons salt
- 1/2 cup olive oil
Store in the refrigerator for up to 1 month.
Thank the Lord for modern appliances. Traditionally, this would be made with a mortar and pestle, grinding the ingredients by hand.
Homemade Sofrito – Marinade & Seasoning Paste
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