Sofrito
This mixture of onion, garlic, and bell peppers is a basic building block for many recipes, akin to the French mirepoix.
Yield: 3 cups (serving size: 1/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 49
- Calories from fat: 50%
- Fat: 2.5g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.3g
- Protein: 1g
- Carbohydrate: 6.4g
- Fiber: 1.6g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 54mg
- Calcium: 17mg
Ingredients
- 2 tablespoons Annatto Oil or olive oil
- 3 cups finely chopped onion
- 3 cups finely chopped red and green bell peppers (1 1/2 cups each)
- 4 garlic cloves, minced
- 1/2 cup chopped fresh cilantro
- 1 tablespoon tomato paste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation
- Heat Annatto Oil in a large nonstick skillet over medium-high heat. Add onion; sauté 1 minute. Add bell peppers and garlic. Cook 10 minutes; stir frequently. Stir in cilantro and remaining ingredients.
Sofrito Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, Quick/Easy
- CUISINE: Caribbean, Spanish, Central/South American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Meatless, Low Saturated Fat
- PUBLICATION: Cooking Light
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