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Sofrito is a spicy tomato and pepper sauce, widely used as a base for many dishes in Puerto Rican cuisine. It can be made in advance and stored in the fridge for several weeks. See my Dorado Catalan recipe for a great use of this sauce. Preparation Time: 10 Minutes |
| 1 cup smoked bacon scraps or lardons | 5 cloves garlic, crushed |
| 1 cup onions, chopped | 1 tblsp oregano |
| 1 cup red peppers, chopped | 1 tblsp parsley |
| 1 cup green peppers, chopped | 1 chicken stock cube |
| 1 tin chopped tomatoes | 1/4 cup green olives, chopped |
| 1 glass white wine | 1 tblsp sugar |
| 1/4 cup white vinegar |
Heat a tablespoon of cooking oil in a large saucepan, and gently fry the bacon until the fat comes out. Add the onion, peppers and garlic and continue frying until soft but not browned.
Add all the other ingredients and a little water, and simmer until the mixture thickens. It's now ready to be used in whatever recipe takes your fancy.
Try adding a cup of sauce when making fried rice, or mix a cupful into cooked pasta.