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A stash of this flavorful Spanish sauce means you're always one step ahead. The only thing easier than making it is finding ways to use it. Try it in Shrimp and Mussels with Sofrito or Chicken with Sofrito. For perfect portions, freeze sofrito in ice cube trays, then transfer to a zip-top bag to store.

Source: Everyday Food, March 2012



Cook's Notes

Quick Ideas for Using Sofrito:

Mix with mayonnaise for a sandwich spread.

Combine with softened butter and use to top a steak or fish fillet.

Toss with steamed vegetables.

Spread on toast and top with tuna and parsley.

Use as a base for soup or beans.

Stir into dry rice, cook, then mix in peas.

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How would you rate this recipe?
  • Kramerica
    15 DEC, 2014
    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.
  • Sanleigh3
    19 AUG, 2013
    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.
  • UnrulyBliss
    31 MAY, 2013
    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.

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