Sofrito is a pasty mixture used to season many Latin dishes.
I don’t like to buy premixed seasoning. I usually mix desired ingredients into whatever dish I’m making. The up side is that I get fresh-tasting food. The down side is that if I’m not feeling up to cooking from scratch, I revert to substitutes. My substitute for sofrito is below.
Here’s my quick recipe for sofrito paste.
Cut the onions, peppers, tomatoes into fourths and break garlic into fourths. Put all of the ingredients in a blender. Blend until thoroughly mixed and pasty.
If the mixture becomes too thick to continue blending but doesn’t look thoroughly mixed, spoon it out into a glass bowl and continue to mix with a spoon or spatula.
The amount needed for different recipes varies greatly on the recipe and the serving size of the recipe.
You can store whatever you don’t use in a jar in the refrigerator or in a freezer bag and frozen.
*My sofrito confession: When I’m caught craving sofrito but I haven’t made any, I substitute chunky salsa** in my desired spiciness. While sofrito is usually pasty, I use chunky salsa because regular salsa is too watery. I’d rather have chunky than watery.
**Yes. I also make salsa and pico de gallo from scratch
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