Cuban Sofrito - the perfect base for Ropa Vieja, Picadillo, Arroz con Pollo and Fricase de Pollo

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola is budget-friendly.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini adds nutrition, while cabbage is often less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar flavor profile, while green onions are economical.

Turn your heat to high. Once the pan is hot, throw in your onions. Then pour in a little olive oil just to coat the onions in the pan. Add a little salt and pepper and half the salt and pepper as you begin to cook your onions.

Once the onions begin to look slightly transparent, throw in your peppers. Once you add your peppers, if you feel the pan looks a little dry- add a little more oil. Season the onions and peppers with the rest of your seasonings. This means a little more salt and pepper, cumin, the bay leaves, and the remainder of your Sazon con achiote.

After about 3-5 minutes your peppers and onions should be nice and soft. Move them off to one side of the pan and add in your garlic on the other. Add a little more olive oil to the garlic and let the garlic cook on its own for 2-3 minutes to be sure it is cooked evenly. Then mix the garlic in with the rest of the vegetables.

Taste your vegetables. Adjust the salt and pepper to taste. At this point your sofrito is done. You decide where it goes.

You can add a tablespoon or two of tomato sauce with a 1/4 cup of a good vino seco if you are going to be doing things like Carne Con Papa, Ropa Vieja, Picadillo, Arroz Con Pollo, Fricase de Pollo. But if you're doing things like making Frijoles Negro or a Potaje you would eliminate the tomato sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary