Sofrito Latino

If you've ever wondered how Latin food get's it's distinct addicting flavor, well, it all starts with the foundation of all Latin cooking, Sofrito.  This recipe was given to me by an old friend's mom who was the epitome of a Latin House Wife.  She wore heels when she cooked, her food was always ready to eat when we arrived, and her food was so delicious you wanted seconds (even though she served you a plate that could've been for two in the first place).  A good thing to note, Latin sofrito recipes slightly vary depending on their country origin.  This sofrito recipe is very similar to a Puerto Rican or Panamanian Sofrito.  

"Sofrito makes everything delicious." - Magda/Debby

Ingredients:

• Food Processor or Blender

• 1/2 Red Pepper

• 1/2 Green Pepper

• 1/2 Small Yellow Onion

• 8-10 Large Whole & Peeled Garlic Cloves

• 1/4 Teaspoon Goya Adobo Powder (Con Achoite)

• 1/2 Teaspoon Garlic Powder

• 1/2 Teaspoon Onion Powder

• 1/2 Bunch of Cilantro

• 1/2 Bunch Flat Leaf Parsley

• 1 Lemon

• Salt to Taste

• 1/4 Bunch of Culantro (Optional)

• 2-3 Ají Dulces (Optional)

• Small-Medium Container to Freeze
  

  
  
  Note: This recipe is the base for cooking Latin cuisine. The amount needed varies with recipes.
  Prep Time: 10 mins
  Optional: The optional ingredients would embark more flavor but usually hard to find in many grocery stores. Most days I usually can’t find the optional ingredients in my market, so I do without them in my sofrito recipe and it still makes heads turn.
  Use With: Check out a few of my recipes where I've added my sofrito: Carne Guisada, Instapot Arroz con Gandules...
  

Directions:

1. Rinse and deseed green pepper and red pepper. Peel and use 1/4 of Yellow Onion. Roughly chop these ingredients into large pieces to fit in the food processor.
   
   

2. Rinse Cilantro and Parsley and use half in the food processor.
   

3. Peel whole garlic cloves and add 8-10 cloves into the food processor.
   (Tip: Wrap the leftover ingredients in a paper towel, store in a plastic bag and place in refrigerator for use in another meal. Check out this recipe where I've used the remainder of the veggie ingredients I chopped the next day: Abuela’s Cuban Picadillo)
   

4. Add the salt, Goya seasoning, onion powder, garlic powder and juice of 1 lemon to the food processor.
   

5. Blend thoroughly until a loose liquid consistency.
   (Tip: Depending on how large your food processor is you may want to blend step 1 first, followed by step 2, and so on.)
   

6. Store leftover sofrito mixture in a small-medium container to fit in the freezer. Use the desired amount of sofrito (varies with recipes) when needed.
   (Tip: Add the sofrito mixture to ice cubes trays, freeze and pop out when needed.)
   

7. Add sofrito mixture to the Latin dish you're cooking (varies with recipes; 4 Tablespoons or more). ¡Buen Provecho!