Sofrito

Puerto Rican Sofrito

Sofrito is a sauce seen often in Puerto Rican and Spanish recipes.  I have seen many recipes for it, but have never made it myself.  PilotGal at ACtive Low Carber forums introduced me to this with one of her recipe shares.  I finally decided to try it since she ranted about how good it was.  I varied the amounts of the ingredients a wee bit from her original recipe though.  My husband likes bell pepper only marginally.   I was very impressed with the blend of flavors, but I got too much garlic in my first batch.  Most recipes call for green bell pepper, as did hers, but in my second batch, I tried red and really like the sweet edge and color it brings to the mixture.  I use less green onion and cilantro than most, but it is ample for those flavors to strongly come through.  A little parsley added to the mixture and the resulting sauce was delicious!  I can see this versatile little sauce will have many uses in my kitchen. Last night I used it as a dressing on an avocado/cherry tomato salad that was delicious!  Tonight, it went onto pan-seared chicken breasts. It makes a lovely condiment for fish, chicken or beef tacos.  It compliments grilled seafood, chicken and pork and some casseroles, too.  I have even dotted a bit on scrambled eggs and absolutely LOVE a bit on my eggs!  This sauce is Atkins Induction-friendly.  Some recipes for sofrito include tomato, and you might like to add a seeded chopped tomato to the mix for some uses.

Here’s a link to the recipes I have tried this tasty sauce in so far and they have all been DELICIOUS!!:  https://buttoni.wordpress.com/?s=Sofrito&submit=Search .  No doubt you will think of other creative uses for Sofrito.  🙂

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INGREDIENTS:

½ bunch of fresh cilantro

4 large green onions, roots removed

4 garlic cloves

2 oz. red bell pepper (or green)

¼ c. parsley

¼ c. extra virgin olive oil (more if you want a thinner sauce)

VARIATION:   Add 1 seeded, Roma tomato.

DIRECTIONS:  Pulse all ingredients in a food processor or blender until chopped and blended.  Don’t pulse too long.  You want it coarsely chopped about like pickle relish.   Store your sofrito in a lidded jar in the refrigerator if not using immediately.  It can also be frozen in plastic bags.

NUTRITIONAL INFO:   Makes about 1½ c. (20 tablespoons), each tablespoon contains:

28 calories

2.74 g  fat

.88 g  carbs, .24 g  fiber, .64 g  NET CARBS

.24 g  protein

10 mg sodium

 

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