Sofrito is a mix of spices and vegetables, which is sautéed in many Caribbean, Spanish, and Latin American dishes. There are many different versions of making sofrito the basics are green and red peppers, onions, garlic, cilantro (Cilantro), recao (Recao), and ajises (Ajises). You can create your own sofrito or add your own seasonings including the basics I’ve mentioned. Be creative and experiment.
Growing up I remember the aroma of sofrito throughout the house it smelled so good. My mother added her sofrito in her chicken and/or beef stew, rice and she used it as a marinade for her meats, as well. The taste was from out of this world, delicious. She blended all her spices in a blender until it was puree, not smooth. She’ll pour the sofrito in a jar and store it in the refrigerator any leftovers she would pour it in plastic containers and put it in the freezer. When the one from the refrigerator was finished then she would take out one container from the freezer and store it in the refrigerator.
I recommend the sofrito recipe for busy people it beats from cutting up your spices and vegetables everyday for dinner. It is simple and not time consuming. Take it out the container from the refrigerator, scoop up about the 3 tablespoons of it, and add to your pot while cooking. You can use more if you want it’s entirely up to you, but don’t over empower the flavor add little by little to taste.
Just a reminder, once you use all the sofrito that is in the refrigerator; take one container out from the freezer and store it in the refrigerator. It will be thaw out and ready for the next day.
Here is my version on how to make Sofrito.