Garlic-Pepper Sauce

39 Ratings
  • 5 9
  • 4 12
  • 3 16
  • 2 2
  • 1 0

This mixture, called sofrito, is used in many Latin American recipes as a seasoning base; it can even replace salsa as a dip for chips.

Everyday Food, April 2005

Gallery

Recipe Summary test

prep:
45 mins
total:
45 mins
Yield:
Makes 5 cups
Advertisement

Ingredients

Directions

  • In a 5-quart Dutch oven or pot, heat oil over medium heat. Add onion; cook, stirring often, until starting to soften, about 5 minutes.

    Advertisement

  • Add bell peppers, garlic, oregano, and cumin; cook, stirring often, until peppers are crisp-tender, about 10 minutes. Add tomato; cook, stirring occasionally, 5 minutes more.

  • Transfer to a food processor. Add cilantro, and puree until slightly chunky. Season with salt and pepper.

  • If not using immediately, transfer sauce, in 1-cup quantities, to airtight containers. Freeze until ready to use, up to 3 months.

Cook's Notes

Before using this mixture in recipes, thaw completely in the refrigerator or microwave.

Advertisement

Reviews (2)

39 Ratings
  • 5 9
  • 4 12
  • 3 16
  • 2 2
  • 1 0
Martha Stewart Member
11/26/2014
My Cuban mother in law says this is the best sofrito she's ever tasted. I make a triple batch each time and freeze it! It really does give the food a wonderful flavor. I don't know what I'd do if I ever lost this recipe!
Martha Stewart Member
08/21/2011
I add a chipotle with some adobo sauce to the mix for some smoky heat. The great thing about this dish is that it saves time on weeknights because you can use it with so many dishes.
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 01/17/2022