If you haven’t heard of Sofrito, you aren’t alone! My husband proudly brought home a jar of it one day for a meal he had planned. I had no idea what it was. Much to my surprise (after looking at the ingredients), I really liked it, so I looked up what it was and found some recipes.

Sofrito is a base for many dishes in Spanish and Latin American cooking. It consists of tomatoes, onions, peppers, and sometimes garlic. The exact recipe varies based on the country of origin; similar sauces are used in Cuba, Puerto Rico, Columbia, and Haiti just to name a few.

Our family thinks it tastes similar to Taco Seasoning and tomato sauce (but better), and it is much healthier than the dry, preservative-filled packets from the store! For convenience, I like to make a large batch and then freeze it in meal-sized portions so that we always have it on hand.

Sofrito
1 onion
2 tomatoes
1 green pepper
1 red pepper
2-3 cloves of garlic
1 tsp salt
1 tsp pepper
*optional 10 cilantro leaves & stems

Remove seeds from peppers and peel onion and garlic. Add all ingredients to a blender and pulse until it makes a thick sauce, much like a non-chunky salsa or spaghetti sauce.

This recipe is incredibly forgiving; use what you have on hand. As long as there is tomato and onion, you can probably call it Sofrito. We have even used tomato sauce when we were low on real tomatoes. Sofrito adds an excellent flavor to all sorts of dishes. It can be used in place of taco sauce, as a sauce for meat, as a soup base, with meat inside empanadas, or even as sauce for a casserole or southwestern-style stir-fry.  Even the onion and pepper-haters at our house like Sofrito-flavored dishes!