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Sofrito is the basis for many Latin American Dishes. It is supposed to be of
Catalan origins where it is called sofregit. It is actually the best thing to
use in many dishes and it has many other names like miredepoix (France),
refogado (Portugal), soffritto (Italy), holy trinity (Cajun & Creole), and many
others. There are many variations, but here is one that I tweaked a but and it
works for me. Ingredients: 2 medium white onions cut into chunks
4 cubanelle peppers, stemmed, seeded, and cut into large chunks
1 large red bell pepper stemmed, seeded, and cut into large chunks
8 ajices dulces
1 large bunch cilantro, washed and roughly chopped
2 celery stalks diced
4 leaves of culantro
4 ripe vine tomatoes, cored and cut into chunks
18 medium cloves garlic, peeled
1 glass white wine
4 T EVOO
1 t Kosher salt |
