Sofrito is a word that most Cubans, and other spanish cultures, use to describe a seasoning mix. Mine is very basic–onions, green peppers, and garlic.

When I make this, I usually make enough to fill at least two Tupperware’s–one for the freezer and one for the refrigerator. Last week, I had run out of this mixture and it caused some problems with my health-streak. I literally cannot cook without this. I add it to everything. When I’m cooking chicken or pork or anything in the frying pan, I add a spoonful of it to some olive oil and simmer it before adding the meat. When I cook beans or soup, I throw a couple spoonfuls into the pot. When I make beans, I actually throw some sofrito straight into the pot in addition to some pre-sautéed sofrito.

So, this is how I make it:

2 green peppers

1 sweet onion

A bunch of garlic (I use the pre-peeled garlic–it’s just easier).

Throw it all into a food processor or blender, and that’s it! You’ll want to cut the peppers Continue reading →