Last Updated on June 28, 2023 by My Back Kitchen
Discover the secret to unlocking a world of bold and vibrant flavors with our Homemade Sofrito recipe. This aromatic blend of vegetables is a staple in Latin American and Caribbean cuisine, adding depth and complexity to a wide range of dishes. Whether used as a base for other recipes, added to soups and stews, or enjoyed on its own, Homemade Sofrito is a game-changer in the kitchen.
The beauty of Homemade Sofrito lies in its simplicity. With just a handful of fresh ingredients and a little bit of love, you can create a versatile and flavor-packed condiment that will elevate your cooking to new heights. The foundation of our Sofrito recipe is a harmonious blend of onions, bell peppers and tomatoes. These ingredients work in perfect harmony to create a symphony of flavors that will awaken your taste buds.
As the sofrito simmers on the stove, your kitchen will be filled with an irresistible aroma that will transport you to the heart of Latin America. The magical combination of fresh ingredients and spices will awaken your senses and ignite your passion for cooking.
Once your sofrito is ready, the possibilities are endless. Use it as a base for other recipes, such as rice dishes, soups, and stews. It adds a robust and savory depth of flavor that takes these dishes to a whole new level. Our authentic black beans, for example, owe their rich and authentic taste to the addition of sofrito. The sofrito infuses the beans with a complexity of flavors that is simply irresistible.
And let’s not forget about the joy of snacking on Sofrito. Spread it over homemade crostini or crusty bread, and you have a mouthwatering appetizer that will leave your guests craving for more. The burst of flavors from the fresh ingredients will awaken your taste buds and leave you longing for each delightful bite. Enjoy!
- 1 cup white or yellow onion 230 grams, diced
- 4-5 roma tomatoes 530 grams, seeds removed & diced
- 1 Tbsp. white vinegar
- 1 Tbsp. granulated sugar
- 3 Tbsp. olive oil
- kosher salt
- black pepper
- 1 green bell pepper 130 grams, diced
- 1 cup low sodium chicken stock
- In a saucepan over medium-high heat, add olive oil, onion, and 1/4 tsp. kosher salt. Sautee for 1-2 minutes until onions are slightly translucent. Add diced green bell pepper and continue cooking for additional 2 minutes. Add tomato and season with 1/4 tsp. salt and 1/4 tsp. pepper.
- Cook until tomatoes start to break down (about 5 minutes). The tomatoes will release liquid and as you cook it, it will begin to dry out. Add 1/2 cup chicken stock and continue to cook for 5 minutes stirring frequently. Once you see the stock has evaporated and is dried out, add the remaining stock, reduce the heat to low and continuing cooking for 5 minutes. Add vinegar and sugar and stir. Simmer for 5 more minutes. Taste and correct seasoning as needed.