Latin Sofrito

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Discussion with Sofrito Recipes ... 

South America. 

Lobster prepared with Sofrito. 

SOFRITO is a medieval cooking preparation that derived in Latin American countries along with the Portuguese and the Spanish. Think of it as the DNA of the Latin Kitchen, carrying a basic flavor profile. 
It is a mélange of aromatic vegetables, most essential, the onion, garlic and olive oil or other type of lard. The fat that is used varies the flavor somewhat.

Latin Americans add pork products such as Ham or Bacon to this concoction along with herbs and spices, chili peppers, tomatoes, coconut milk and sometimes coconut milk, according to various preferences.

Here are 2 recipes, both quite different, and one is Caribbean and one is South American, though there are uncountable variations from family to family and country to country:

Photo Courtesy: 123 Rf. 

SOFRITO PUERTO RICANO ...

2 green bell peppers chopped very finely
1 head of garlic minced 
6 sweet aji chili peppers
1 bunch minced Culantro 
2  yellow or white onions minced 
Annato Oil or other type of Lard of choice 
*** All combined to form a thick salsa  pesto ...   

TO MAKE ANNATO OIL ... ( makes 3/4 cup )

2 TBLSPS. achiote seeds ( annato )
3/4 cups Evoo

Heat the annato seeds in Olive Oil in a very small sauce pan over low heat and swirl pan frequently, until the oil is a bright red orange color and begins to simmer about 2 mins.

Remove from heat, and let stand 15 mins.

Strain the annato oil through a fine mesh sieve into a bowl and discard the seeds.

Annato oil has a very long shelf life, so cover and chill and it shall stay. This oil is commonly used in Rice dishes, bean dishes and chicken or fish shellfish dishes.   

SOFRITO PERUANO ... 

2 green bell peppers chopped very finely
3 tomatoes deseeded, and peeled and then, finely chopped
1 yellow ají piquant chili pepper ( to your palate ) 
1 bunch minced Culantro 
1 medium red onion minced
Annato Oil or other type of Lard preferred or available 
*** All combined to form a thick salsa pesto ... 

The Sofrito is commonly incorporated into rices, soups, braises, stews, and / or is sauce in its own right and is the base of Mexican Mole possessing chocolate as an ingredient.

Does anybody employ Sofrito ? How ? 

www.caribbeanseeds.com ( Sofrito Recipes )

Have nice wkend.
Margi. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Latin Sofrito Posted: 20 October 2012 at 12:33
	Discussion with Sofrito Recipes ... South America. Lobster prepared with Sofrito. SOFRITO is a medieval cooking preparation that derived in Latin American countries along with the Portuguese and the Spanish. Think of it as the DNA of the Latin Kitchen, carrying a basic flavor profile. It is a mélange of aromatic vegetables, most essential, the onion, garlic and olive oil or other type of lard. The fat that is used varies the flavor somewhat. Latin Americans add pork products such as Ham or Bacon to this concoction along with herbs and spices, chili peppers, tomatoes, coconut milk and sometimes coconut milk, according to various preferences. Here are 2 recipes, both quite different, and one is Caribbean and one is South American, though there are uncountable variations from family to family and country to country: Photo Courtesy: 123 Rf. SOFRITO PUERTO RICANO ... 2 green bell peppers chopped very finely 1 head of garlic minced 6 sweet aji chili peppers 1 bunch minced Culantro 2 yellow or white onions minced Annato Oil or other type of Lard of choice * All combined to form a thick salsa pesto ... TO MAKE ANNATO OIL ... ( makes 3/4 cup ) 2 TBLSPS. achiote seeds ( annato ) 3/4 cups Evoo Heat the annato seeds in Olive Oil in a very small sauce pan over low heat and swirl pan frequently, until the oil is a bright red orange color and begins to simmer about 2 mins. Remove from heat, and let stand 15 mins. Strain the annato oil through a fine mesh sieve into a bowl and discard the seeds. Annato oil has a very long shelf life, so cover and chill and it shall stay. This oil is commonly used in Rice dishes, bean dishes and chicken or fish shellfish dishes. SOFRITO PERUANO ... 2 green bell peppers chopped very finely 3 tomatoes deseeded, and peeled and then, finely chopped 1 yellow ají piquant chili pepper ( to your palate ) 1 bunch minced Culantro 1 medium red onion minced Annato Oil or other type of Lard preferred or available * All combined to form a thick salsa pesto ... The Sofrito is commonly incorporated into rices, soups, braises, stews, and / or is sauce in its own right and is the base of Mexican Mole possessing chocolate as an ingredient. Does anybody employ Sofrito ? How ? www.caribbeanseeds.com ( Sofrito Recipes ) Have nice wkend. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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gonefishin Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 20 September 2012 Status: Offline Points: 1778	Post Options Post Reply Quote gonefishin Report Post Thanks(0) Quote Reply Posted: 20 October 2012 at 19:40
	Margi, that lobster prepared with sofrito looks wonderful! I employ sofrito in my paella, and in some of my Mexican rice dishes. I usually don't follow a recipe, more of a method with the ingredients on hand. Most times in good rice dishes the rice ends up taking in so many flavors it's the star of the dish. Sofrito is what acts as the base of the flavors and sets the tone for everything else to follow. thanks! Dan
	Enjoy The Food!

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 21 October 2012 at 01:38
	Buon Giorno Dan, Thanks so much for your contribution. Yes, I agree on the Lobster dish and it is an excellent means to flavor Rices. I also add tomato to my Sofrito depending on the dish I am employing the Sofrito in. Is there specific chili peppers that you utilize ? Do you use red bell pepper too ? Look forward to your mixture of ingredients in advance. Here is an interesting one from Mexico: Chipotle Tomato Sofrito: 1 pound of red tomatoes de-seeded and peeled and chopped finely 1/2 large white onion minced 3 garlic cloves minced 1 tblsp. Chipotle chili pepper 1/4 cup chopped finely cilantro Combine all the ingredients over medium heat simmering until slightly thickened for 20 mins. and let cool. One can employ as a Salsa too . Another very interesting one from Mexico is: 3 dried large guajillo or New Mexico chilies stemmed and seeded 1 dried Chili de Arból stemmed and seeded 1/2 pound tomatillos husked, peeled and de-seeded 1/4 cup white onion minced 3 garlic cloves minced 1 tblsp. fresh squeezed orange juice or one can employ Naranja Agría ( sour orange ) from Bahía Corporation or other known brand *** Directions same as for the Mexican red tomato sofrito just above. In Colombia: they employ ají sweet chili peppers, habanero chili, white wine vinegar, avocado, tomato. white onion and cilantro. In Ecuador: tamarillo, a tree tomato, one can sub red tomato, serrano chili pepper, scallion, olive oil, cilantro and lime juice with a drizzle of fresh chilled water. Kindest, Have a nice Sunday. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.