This sofrito is prepared without cooking for storage. Typically it is sautéed with oil when you start to cook as the base of flavors for a number of dishes, like beans, rice, stews, meats, etc. I love adding a huge spoonful or two to my beans right at the end of cooking to add a depth of flavor to the broth as they absorb. And when those beans are refried? Shut the front door, they’re so good. Click here for an easy how-to guide on cooking dry beans.
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This recipe comes together in minutes in your food processor or high-powered blender. This is the one I use that I bought 7 years ago and it’s still going strong. I’ve never needed to sharpen an attachment, it’s all dishwasher safe, and I use it at least once a week. Seriously, it’s so worth the investment. I cut my veggies down a bit before blending just to make it a little easier on my food processor and to make everything fit a little easier.
It’s important that this is stored in glass. Because of the flavors in this sofrito, it will leach into plastic. This will not only give you smelly tupperware, it’ll also dilute the flavors in the sofrito. I keep mine in a cleaned out salsa jar and it fits perfectly.
Besides my refried beans, this sofrito is also the star of my vegan picadillo. No matter what you put this in, prepare to have the most mouthwatering smelling house on your block. Apologies in advance if neighbors show up with empty plates and desperate looks.
- 1/2 large red bell pepper
- 1/2 large green bell pepper
- 1/2 medium onion
- 4 large garlic cloves
- 1 bunch cilantro
- 1-2 roma tomato, depending on size
- salt and pepper
- Roughly chop both peppers, onion and tomato.
- Add all ingredients to blender or food processor. Blend until homogenous.
Because of the flavors, only store in glass. They will leech into plastic. This will keep in the fridge for a couple weeks if in an airtight container but can be frozen for up to a year.