Sofrito is an all-natural, healthy flavor enhancer to many Latin foods. It can be made in bulk, then frozen into 1/4 to 1/2 cup portions. Add to soups, stews, sauces as needed. To blend, you have the option of a blender or food processor. I prefer the food processor and processed in portions, added to a large bowl, then mixed up and divided for future use. This recipe is a doubled amount, but can be easily divided in half.

4 green bell peppers, seeded and cut into large chunks
2 red bell peppers, seeded and cut into large chunks
4 large tomatoes, chopped into quarters
4 medium onions, quartered and chopped into large pieces
2 heads garlic cloves, peeled (if you can buy whole, peeled cloves, this will save a lot of time)
2 bunches cilantro
1 bunch Italian parsley
1/4 cup olive oil

Chop and prep all vegetables with the exception of cilantro, parsley and olive oil. Add to processor in several doses, including bunches of cilantro and parsley sprigs, until pureed. Add olive oil to bowl and mix all ingredients well.

Divide into muffin tins, cover with plastic wrap and freeze. Once frozen, put into zip-lock freezer bags in bulk.

Freeze and save for future use.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet