What is Sofrito and How to Use It

Name: What is Sofrito and How to Use It
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 10 pint jars
Ingredients: 4 tomato; 1 red bell pepper; 1 cilantro; 2 yellow onion; 1 culantro; 20 cloves garlic; 1 green bell pepper; 2 cubanelle pepper; 20 ajíes dulces; 2 tbsp olive oil; salt; black pepper; lemon juice; 1 cilantro; 2 yellow onion; 1 culantro; 20 cloves garlic; 1 green bell pepper; 2 cubanelle pepper; 20 ajíes dulces; 2 tbsp olive oil; salt; black pepper; lemon juice

User Reviews

5

4 reviews

Excellent

Prep Time
20 mins
Cook Time
30 mins
Water Bath if Canning
40 mins
Total Time
1 hr 30 mins
Servings
10 pint jars
Calories
74 kcal
Course
Condiments
Cuisine
South American

What is Sofrito and How to Use It

Sarah Armstrong

Report

Sofrito is a flavorful Latin American sauce made with aromatic ingredients like onion, garlic, peppers, and herbs, for a punch of flavor.

Share:

I Made This!

Be the first!

Print

130 people printed this

Save this

2 people saved this

Ingredients

Servings

Red Sofrito

4 tomato or 28 oz can crushed, large
1 red bell pepper
1 cilantro bunch
2 yellow onion or white onion
1 culantro recao leaves OR double cilantro (long skinny leaf that has a serrated edges, stronger than cilantro in flavor, bunch
20 cloves garlic
1 green bell pepper
2 cubanelle pepper anaheim peppers or green bell peppers can be substituted for cubanelle
20 ajíes dulces substitute small sweet chile peppers looks like habanero
2 tbsp olive oil
salt to taste
black pepper to taste
lemon juice 5% if canning, bottled, or white vinegar

Green Sofrito known as Recaito

1 cilantro bunch
2 yellow onion or white onion
1 culantro recao leaves OR double cilantro (long skinny leaf that has a serrated edges, stronger than cilantro in flavor, bunch
20 cloves garlic
1 green bell pepper
2 cubanelle pepper anaheim peppers or green bell peppers can be substituted for cubanelle
20 ajíes dulces substitute small sweet chile peppers looks like habanero
2 tbsp olive oil
salt to taste
black pepper to taste
lemon juice 5% if canning, bottled, or white vinegar

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Wash and deseed the peppers. Rough chop all vegetables and working in batches, process in food processor until smooth, but with some texture. A blender will work, but it over processes it, leaving no texture.
It’s best to store sofrito in a glass jar. Good for a couple of weeks in your refrigerator (add oil on top) and freeze the rest in ice cube trays, then transfer to air tight container.
If you're going to can, bring everything to a boil in a large soup pot and then simmer for 30 minutes, stirring often. See Recipe Notes for safe canning instructions.

Notes

Water Bath Canning
Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
Carefully remove jars from hot water, shaking off excess water. Add 1 1/2 teaspoons of bottled lemon juice to each 1/2 pint jar and 1 tablespoon to any pint jars. Pour hot sofrito into hot jars, leaving 1/2-inch headspace. Remove any air bubbles. Wipe rims of jars with a paper towel dampened with some white vinegar to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight.
Using the jar tongs, put the jars in the canner and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 45 minutes, adjusting for altitudes (see below).
Remove the jars with the jar lifter and set the jars on a towel or cooling rack to cool. After coming to room temperature, make sure they are sealed by checking the center indentation is there (or you heard it pop while cooling), or there is a high-pitched ringing sound when the lid is tapped with a metal spoon.
Store unopened jars in a cool, dark place for up to 1 year or keep opened jars in the refrigerator for up to 4 months.
Processing Altitude Times
The processing times are for high acid foods based on canning at sea level to 1000 feet. When processing at higher altitudes, adjust the processing time according to the below times.
Altitude in Feet >> Increase Processing Time
1,001-3,000 ft above sea level = 5 min
3,001 - 6,000 ft above sea level = 10 min
6,001 - 8,000 ft above sea level = 15 min
8,001 - 10,000 ft above sea level = 20 min
Remove jars from water bath and allow to cool completely and lids pop, letting you know they are sealed.

Nutrition Information

Show Details

Calories 74kcal (4%) Carbohydrates 11g (4%) Protein 2g (4%) Fat 3g (5%) Saturated Fat 0.5g (3%) Polyunsaturated Fat 0.5g (3%) Monounsaturated Fat 2g (10%) Sodium 45mg (2%) Potassium 339mg (7%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 2608IU (52%) Vitamin C 108mg (120%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 10pint jars

Amount Per Serving

Calories 74 kcal

% Daily Value*

Calories	74kcal	4%
Carbohydrates	11g	4%
Protein	2g	4%
Fat	3g	5%
Saturated Fat	0.5g	3%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	2g	10%
Sodium	45mg	2%
Potassium	339mg	7%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	2608IU	52%
Vitamin C	108mg	120%
Calcium	27mg	3%
Iron	1mg	6%