This easy sofrito recipe is a sofrito rojo or red sofrito sauce made from scratch and is used to add flavor to so many dishes!
Sofrito Rojo
Sofrito is used around the world and has many variations. This Sofrito Rojo recipe, or red sofrito, is made with red bell peppers, tomatoes, chipotle chili peppers, onions, garlic, and cilantro to create a winning flavor combination that can easily be added to various recipes including beans, rice, soups, stews, meat, and more!
Homemade sofrito tastes better than store-bought and it’s healthier since you control what goes into it. This easy sofrito recipe is made in a food processor or blender for a quick and easy sofrito sauce that is ready in as little as 5 minutes!
What is Sofrito?
Sofrito, which means to “lightly fry”, originated in Spain and is a basic preparation method of aromatic ingredients cut into small pieces. It is a flavor base in Mediterranean, Latin American, Spanish, Italian, Portuguese, and Caribbean cooking. Different regions use different ingredients, making each one unique. My variation of sofrito is also unique and not all sofrito is red.
Sofrito can go by various names including recaito, sazon, refogado, and mirepoix, depending on the origin. Recaito or recao, which is Puerto Rican sofrito, is usually green since it does not typically include tomatoes. Classic French mirepoix is a mix of onion, carrots, and celery. Spanish sofrito includes onions, garlic, bell peppers, and tomatoes. My version is probably closest to Spanish sofrito since I include tomatoes. I also used chipotle chili peppers to add a little heat and a nice smoky flavor. I used it to create a Chipotle Sofritas Recipe, which I will be sharing soon. However, you can easily omit the chipotles from this recipe for a more traditional sofrito sauce, or change up the ingredients to create your own version.
Sofrito Ingredients
- bell pepper – I used an organic fresh red bell pepper. Yellow, orange, and green bell peppers work as well.
- tomatoes – I used a can of organic diced fire roasted tomatoes and tomato paste. You can also use fresh tomatoes.
- chipotle chili peppers – I used chipotle chili peppers from a can of chipotles in adobo sauce.
- onion – I used a yellow onion, but you can also use a red or white onion.
- garlic – fresh peeled cloves of garlic.
- cilantro – a bunch of fresh cilantro.
- olive oil – I used organic EVOO. Avocado oil is a great substitute.
How to Make Sofrito from Scratch
Making sofrito from scratch is quick and easy! I use a food processor to make sofrito and it’s ready in about 5 minutes!
First, prepare the ingredients. Roughly chop the onion. Core, deseed, and chop the bell pepper. Rinse and chop the cilantro. Drain the can of tomatoes.
Add the chopped onion, bell pepper, cilantro, garlic cloves, tomatoes, tomato paste, olive oil, chipotles, and 1 tablespoon of adobo sauce from the can of chipotles to a food processor or blender. Secure the lid and pulse in short intervals until blended to your desired consistency, scraping the sides when needed.
Note: You can easily change the consistency to make the sofrito smooth or chunky by blending it more or less to suit your needs. My pictures show a smoother version of the sofrito because of what I was making with it.
Storage: Use the sofrito immediately or store it in an air-tight container in the refrigerator for 3 – 5 days. You can also freeze it by dividing it into an ice cube tray, then store the cubes in an air-tight freezer-safe container and freeze it for up to two to three months.
Sofrito
Ingredients
- 1 large red bell pepper deseeded and sliced
- 1/2 large onion sliced
- 8 cloves garlic
- 1 bunch cilantro stems removed
- 14.5 ounces tomatoes diced. I used a can of diced fire roasted tomatoes - drained.
- 4 chipotle chili peppers
- 1 tbsp adobo sauce from can of chipotle peppers
- 1 tbsp tomato paste
- 1 tbsp olive oil
Instructions
- Roughly chop the onion. Core, deseed, and chop the bell pepper. Rinse and chop the cilantro. Drain the can of tomatoes.
- Add the chopped onion, bell pepper, cilantro, garlic cloves, tomatoes, tomato paste, olive oil, chipotles, and 1 tablespoon of adobo sauce from the can of chipotles to a food processor or blender. Secure the lid and pulse in short intervals until blended to your desired consistency, scraping the sides if needed.
- Use the sofrito immediately or store it in an air-tight container in the refrigerator.
Notes
- bell pepper - I used an organic fresh red bell pepper. Yellow, orange, and green bell peppers work as well.
- tomatoes - I used a can of organic diced fire roasted tomatoes and tomato paste. You can also use fresh tomatoes.
- chipotle chili peppers - I used chipotle chili peppers from a can of chipotles in adobo sauce.
- onion - I used a yellow onion, but you can also use a red or white onion.
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