Puerto rican Sofrito-- best stuff ever...
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OMG I bet that smells heavenly!!!!! I soo need to learn how to make it. I remember growing up, my grandmothers kitchen always smelled good enough to eat when she was making sofrito! mmm0
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yup! it really does smell amazing. My Co-worker gave me her recipe.. its so easy to make.. and it adds such flavor to anything..0
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Using sofrito is the best way to add flavor to the food without adding fat and calories; and I agree the smell is awesome!.0
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also if you store it in a glass jar in the fridge it will last for weeks...0
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What's in it? Looks like onion, peppers, garlic, bail, lettuce romaine??0
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Bump0
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Looks delish!0
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[so this is the best thing ever.. i use this stuff on everything....
Looks heavenly Recipe?0 -
That looks so delicious0
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can you please tell us what they are? sorry dont recognize the green stuff0
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Truth.0
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Sofrito is the base for a lot of our dishes. I don't cook without it. It's base ingrediets are bell peppers, cilantro, onion, garlic and people add their own additional seasonings. Everyone makes their sofrito differently. My variation is: I add 1 chicken boullion cube, 2-3 celery stalks, oregano, vinegar, red bell pepper, cubanelle pepper.
You can use sofrito to "marinade" the meats you are going to use in a "stew". It gives it a TON of flavor.0 -
Thats my magic ingredient!
Puerto Ricans! add me!0 -
here is the recipe:
1 bunch cilantro
1 bunch recoa- which is a Spanish version of Cilantro- The pic with the thin long green leaves.
if you cant find it at a spanish store just use more regular cilantro
1 head of garlic
1 medium/large onion
a bunch of Ajice peppers- also a spanish pepper.. if you cant find them you can use a green bell pepper. (i do that all the time too)
the Ajice peppers also come in sweet and hot and i have used both. either way it comes out great.. the hot peppers are not that spicey but more smokey..
enjoy..0 -
mmmm. my bro learned how to make cuban sofrito for paella. YUM. what does sofrito actually mean?0
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Bump - thanks0
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What's in it? Looks like onion, peppers, garlic, bail, lettuce romaine??
mine is done with long coriander (Eryngium), cilantro (Coriandrum), garlic, sweet peppers, onion, table spoon of vinegar and oil, salt and sugar
As they say you can make a lot and put it the frizzer, it lasts long!0 -
my grandmother makes it at the beginning of every month and it smells delicious.0
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Mine is similar to yours, OP. I make a huge batch then freeze in ice cube trays, once the cubes are solid I put them into freezer bags and pull out however many cubes (servings) I need for a recipe...PERFECT!
P.S. This is my moms recipe:
Sofrito
2 lg vidalia onions (2 lbs)
3 lg peppers (2grn/1red) seeded,
2 packs ajicito peppers,
2 bunches cilantro,
3 bunches recao (culantro),
1 whole garlic head,
EV olive oil, adobo & pepper
Clean and cut everything, throw into food processor and drizzle in oil to help it blend while blitzing. Pour into (4-5) ice cube trays and freeze overnight. Put frozen cubes into freezer bags. Keeps for about a year.
Voila!0 -
mmmm. my bro learned how to make cuban sofrito for paella. YUM. what does sofrito actually mean?
Sofrito is to precook or preheat some of the ingredients in a meal. It is like a mother sauce. The part "frito" is literally "fry".
For example if I'm cooking beans Im trowing sofrito in the pan with olives, carnation leaves, onion wheels before putting the beans and water.0
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