Sofrito Basico

May 11, 2023May 11, 20230 15

Sofrito Basico: A Flavorful Base for Latin American Dishes

by The Chefin Sauce

Prep

10 min

Cook

10 min

Ready In

20 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Varies

Calories

Sugar

Fat

Sofrito Basico is a staple of many Latin American cuisines and is used as a base for countless dishes. This aromatic mixture of onion, garlic, peppers, and spices adds a depth of flavor and complexity to many dishes, including stews, sauces, soups, and rice dishes. It is believed to have originated in the Caribbean and is now a widely recognized ingredient in many Latin American countries. Sofrito Basico is an essential ingredient that brings together the flavors of many traditional dishes and adds a distinctive touch of Latin American cuisine to any meal.

Instructions

1.	Wash all the vegetables and remove the stems and seeds from the chili peppers.
2.	Roughly chop the onion, garlic, and bell pepper and add them to a food processor.
3.	Add the sweet chili peppers, cilantro, olive oil, and oregano to the food processor and blend until smooth.
4.	Use immediately or store in an airtight container in the fridge for up to one week.

PROS

Sofrito Basico is a versatile ingredient that adds a depth of flavor to many Latin American dishes.

It is easy to make, requires only a few ingredients, and can be customized to suit individual tastes.

CONS

Sofrito Basico contains garlic, which can cause digestive issues for some people.

Additionally, it is high in sodium if store-bought versions are used.

HEALTH & BENEFITS

Despite its high sodium content, Sofrito Basico does contain several health benefits.
It is a good source of vitamin C, which is essential for the immune system.
The garlic and onion in this recipe are also believed to have anti-inflammatory and anti-bacterial properties.

	1 yellow onion
	2 cloves garlic
	1 green bell pepper
	3 -4 sweet chili peppers ( aj�es dulces )
	3 cilantro leaves
	1 tablespoon olive oil or 1 tablespoon corn oil
	1/4 teaspoon dried oregano