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Sofrito: so-FREE-tow, Spanish. This Latino flavor base varies widely from Spain to the Carribbean to South America. In Spain and Chile, it resembles a mirepoix, minus the celery: finely diced onion, mild peppers and garlic, sautéed in olive oil.
Puerto Rican sofrito is not cooked, but combines onions, bell and hot peppers, garlic, cilantro and tomatoes in a purée that is usually kept in a jar or frozen in cubes.
Sofrito adds “freshness, herbal notes and zing to dishes,” says Puerto Rican cooking expert Daisy Martine, who uses it in “everything from yellow rice, black bean soup, sauce for spaghetti and meatballs to braised chicken and sautéed shrimp.”|Kristen Browning-Blas|Sources: caribbeanseeds
.com/sofrito.htm, daisycooks.com
