Sofrito

Yes, this is a very general recipe that leaves the door open for you do doctor it up as you see fit. This is more like a "base" sofrito. I use tri-color peppers for the asthetics. I do like to add fresh cilantro at the end. Adding dry time works great too; I leave the rosemary (as read in other recipes) out. Try adding half of a seeded jalapeno with the veggies then a splash of white wine after the veggies saute. Add a pad of butter to finish.

There is no cilantro in Spanish sofrito and twice the garlic. 1 green mild pepper, not 2 red and a little smoked Spanish sweet paprika. It is different from other sofritos. The flavors are better the next day.

I was really surprised at how "bleh" this sofrito came out. I was so excited and prepared to love it, but despite everything that went into it, it was borrrring! I think I am going to give it a second chance and up the cilantro and garlic amounts. Salt too. Seriously, with all of these ingredients, I can't believe how bland and boring it was.