Mexican Essentials Sofrito Sauce Base Recipes

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SOFRITO SAUCE



Sofrito sauce image

Make and share this Sofrito sauce recipe from Food.com.

Provided by Sharon123

Categories     Sauces

Time 10m

Yield 2/3 cup

Number Of Ingredients 10

1/3 cup chopped onion
3 tablespoons chopped tomatoes
2 tablespoons chopped green peppers
2 tablespoons tomato sauce
1 tablespoon olive oil
1/2 teaspoon annatto seeds (achiote)
1/4 teaspoon ground coriander
1 dash dried oregano
1 dash fresh ground pepper
2 cloves garlic, minced

Steps:

  • Combine all ingredients in electric blender; process until smooth.
  • Cover and chill (or freeze up to 1 month).
  • Yield: 2/3 cup.

Nutrition Facts : Calories 257.9, Fat 20.7, SaturatedFat 2.9, Sodium 243.9, Carbohydrate 18.2, Fiber 3.4, Sugar 7.5, Protein 2.7

VERSATILE SOFRITO SAUCE



Versatile Sofrito Sauce image

This delicious tomato sofrito sauce recipe is for one of the most traditional Spanish sauces. Sofrito is a great base for sauces, soups, and stews.

Provided by Lisa & Tony Sierra

Categories     Sauce

Time 25m

Yield 32

Number Of Ingredients 6

1 medium yellow onion
2 large cloves garlic
1 long green pepper (Anaheim or bell)
3 tablespoons extra-virgin olive oil
1 28-ounce can crushed tomatoes (or 5 to 6 large ripe tomatoes, diced)
1 teaspoon sweet paprika

Steps:

  • Enjoy!

Nutrition Facts : Calories 29 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 46 mg, Sugar 1 g, Fat 2 g, ServingSize 3-4 cups (24-32 servings), UnsaturatedFat 0 g

SOFRITO



Sofrito image

Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.

Provided by FIVEBRIGS

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 80

Number Of Ingredients 10

2 green bell peppers, seeded and chopped
1 red bell peppers, seeded and chopped
10 ajies dulces peppers, tops removed
3 medium tomatoes, chopped
4 onions, cut into large chunks
3 medium heads garlic, peeled
25 cilantro stems (with leaves)
25 recao stems (with leaves)
1 tablespoon salt
1 tablespoon black pepper

Steps:

  • In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.

Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 89 mg, Sugar 0.8 g

SOFRITO: A BASE FOR MANY DISHES



Sofrito: a Base for Many Dishes image

Provided by Food Network

Categories     side-dish

Time 45m

Yield approx. 2 cups

Number Of Ingredients 11

1 strip of bacon, whole (smoked if available)
1 tablespoon olive oil
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped red onion
4 cloves garlic
1/4 teaspoon minced habanero or Scotch bonnet
1/4 teaspoon minced jalapeno
Pinch saffron
6 to 8 ounces dry Spanish sherry
1/2 cup cream, if desired

Steps:

  • In a sauce pot set on medium, cook the bacon in the olive oil for 30 seconds. Add red and yellow peppers, onions, and garlic, and saute until soft. Add the habanero, jalapeno, and saffron, cook for 1 minute. Add the sherry and cream if desired. Reduce by 1/4, cool and puree in a blender.

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  • 1. Heat the olive oil in a large skillet over medium heat. Sauté the onions until they are translucent, about 7 minutes. Add the green pepper and garlic, stir to incorporate.
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