Growing up there were two things you'd always find in my Dominican grandmother's kitchen: Plátanos maduros and at least one jar of homemade sofrito. This delicious combination of sautéed diced herbs and spices added that necessary flavorful kick to all her Latin meals. She'd put it in everything from her beans, sancochos, meats and would even throw it in her moros. Trust me when I say everything tastes better with sofrito!
Read more on ¿Qué más?: How to make abuela's moros y cristianos
When I finally moved out on my own, I knew it was time for me to finally master this traditional sazón all on my own. I did and let me tell you, girl, it came out so great, abuela was even asking me for the recipe. It's not just tasty but saves you a ton of time in the kitchen. Use it as a first step for all dishes. Here are a few easy tips to making sofrito right at home!
What you need:
2 large yellow onions, finely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
3-4 coarsely chopped ripe tomatoes
1 bunch of cilantro minced
1/2 bunch of fresh oregano minced
2 to 3 garlic cloves minced
What to do:
- In a large skillet, heat olive or canola oil over medium heat. Begin by adding garlic, onions and bell peppers.
- Cook for 2-3 minutes, stirring occasionally. Then add tomatoes.
- Cook until all the herbs begin to soften. Then add cilantro and oregano, cooking for an additional minute or so.
- Cool and then store in a plastic container or Mason jar.
This big batch of sofrito can be stored in the fridge for up to 3 weeks. But if you need it to last you longer, place it in the freezer.
Image via Johanna Ferreira
