A Brief History of Sofrito and How to Make It (Puerto Rican Style)
The secret ingredient in all Puerto Rican dishes.
Sofrito is a staple in Puerto Rican cuisine. It is a base sauce made of onions, peppers, garlic, cilantro, and sometimes tomato sauce. Traditionally, sofrito is made fresh and in small batches because it only has a shelf life of a few days. However, you can freeze it in an ice cube tray and use one cube as needed.
The ingredients are chopped by hand and then fried in olive oil (according to Mediterranean tradition). Sofrito can be used as a seasoning for meats, rice, beans, and stews. It can also be eaten on its own as a dip or condiment.
Sofrito originates in Spanish cuisine, although some argue it originated in Catalan. The word sofrito comes from the Spanish verb sofreir, which means to fry lightly. Sofrito was initially made with garlic, olive oil, and salt. Peppers and tomatoes were later added to the mix when they were introduced to the Americas.
In some Caribbean cuisine, sofrito is pro lard and features as a base for many typical dishes; however, it’s made differently. First, lard (obtained from pork fat) is strained, and annatto seeds are mixed to color it yellow. Later the seeds are percolated out.
Then, the colored lard is combined with cured ham, bell pepper, chile pepper, and onion; mashed coriander leaves (cilantro) and oregano leaves are added. Next, garlic cloves are delivered in a tea ball, and the sauce is simmered for 1/2 an hour.
In other Caribbean countries like Puerto Rico, the process is different. However, before I describe it, it’s essential to know that In Puerto Rican cuisine, sofrito is, on the whole, used when cooking rice dishes, sauces, and soups. Sofrito is carefully associated with recaíto.
The two main ingredients that provide Puerto Rican sofrito its characteristic taste are recao (culantro) and ají dulce. However, green bell peppers, red bell peppers, pimientos, yellow onions, garlic, plum tomatoes, and cilantro are additionally added.
All peppers are roasted, seeded, and then introduced to the sofrito. Sofrito is historically cooked with olive oil, annatto oil, tocino (bacon), salted pork, and cured ham. In addition, a combination of stuffed olives and capers known as alcaparrado is typically introduced with spices such as a bay leaf, bixa orellana (achiote), and adobo.
Bare in mind that although the island is only 111 miles long by 36 miles wide, in Puerto Rico, there are myriad ways to make sofrito. In fact, each Puerto Rican family has its own recipe for sofrito that has been passed down through the generations.
Below I share one of the ways. Enjoy.
(Side note: if you live in a state where there isn’t a large Puerto Rican population, but there is a Publix, you can find culantro leaves. They usually carry them in the produce area where they have the fresh mint leaves or bay leaves)
How to Make Sofrito
Ingredients:
-1 yellow onion
-2 green bell peppers
-1 red bell pepper
-4 cloves of garlic
-1/2 bunch of cilantro
-1 (8 oz) can of tomato sauce (optional)
-1 tsp of salt
-1/4 tsp of black pepper
-1/2 tsp of dried oregano leaves
-1/4 cup of olive oil
Directions:
1. Chop the onion, bell peppers, garlic, and cilantro by hand or in a food processor.
2. Mix the chopped vegetables with the tomato sauce, salt, black pepper, and oregano in a bowl.
3. Heat the olive oil in a skillet over medium heat.
4. Add the sofrito mixture to the skillet and cook for 10 minutes while stirring occasionally.
5. Remove from heat and let cool before serving or storing in a covered container in the refrigerator for up to 5 days. You can also freeze it.
Making your own sofrito at home is easy. It only requires a few simple ingredients that you probably already have in your pantry and fridge. Plus, homemade sofrito tastes fresher and more flavorful than store-bought versions. So give this recipe a try the next time you’re looking for a delicious way to spice up your kitchen creations!
