Ingredients
Vegetables
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 ripe tomatoes, diced (or 1 can diced tomatoes)
- 4 cloves garlic, minced
- 1/4 cup fresh cilantro or parsley, chopped
Other Ingredients
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prep the Vegetables: Dice the onion, green and red bell peppers, and tomatoes into small pieces. Mince the garlic finely to release its aroma.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat until it shimmers. Add the diced onions and bell peppers, sautéing for about 5 minutes until they soften and become fragrant.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds, making sure the garlic becomes aromatic but doesn’t brown.
- Add Tomatoes and Simmer: Incorporate the diced tomatoes into the skillet and let the mixture simmer gently for 5 to 7 minutes, allowing the flavors to meld and excess liquid to reduce.
- Season: Season with salt and freshly ground black pepper to taste, adjusting according to your preference.
- Finish with Herbs: In the final minute of cooking, stir in the chopped fresh cilantro or parsley for a burst of color and fresh flavor.
Notes
- Sofrito can be made ahead and stored in an airtight container in the refrigerator for up to one week.
- Freeze portions in ice cube trays for convenient use in future recipes.
- Use fresh herbs like cilantro or parsley based on your flavor preference.
- Adjust seasoning at the end to ensure best flavor balance.
- This sofrito pairs well with a variety of Latin dishes including rice, beans, stews, and grilled meats.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce/Base
- Method: Stovetop
- Cuisine: Latin
