Sofrito is the foundation of many Latin dishes… it’s a mixture of garlic, peppers and onions. Very similar to the “trinity” from the South, where the foundation of many dishes is garlic, carrots and celery or even carrots, onions and celery… I guess every culture has their own combination… this is ours.
1 head of garlic 2 large onions 4 cubanelle peppers – we call them around here cooking peppers or “pimientos de cocinar”
Chop everything in a food processor.
Store in the refrigerator. It will keep for a long time… you can even freeze it if you feel it’s too much amount to use in a few months time.
I use this as a foundation for many dishes… to start off any stewed dish, to give added flavor to a rice, to season a white “bechamel-type” sauce… you name it. I wanted to share this basic recipe, because you’ll start to see it as an ingredient in many upcoming recipes. And, instead of having to chop onions, peppers and garlic every time, sometimes you can shortcut by adding a few tablespoons of sofrito.