|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 10mg||48%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In the Dominican Republic, sofrito is also called sazón. Typical ingredients included in a Dominican sofrito are bell peppers, onions, garlic, annatto (achiote), oregano, vinegar, tomato paste or sauce, and cilantro.
On the islands, it's common to find different recipes with the same name or different names for the same recipe. The confusion comes from the individuality of cooks and the mingling of cultures and languages in the Caribbean. This recipe is a perfect example. In the Spanish language, sazón means seasoning. But, the Dominican sazón recipe is in line with the sofrito recipes of Puerto Rico and Cuba. If you ask for sazón on these two islands, you'll get something totally different—a dry granular mix of seasoned salt.
Sofrito wasn't invented on any of the Spanish-speaking islands, nor is it unique to the Caribbean. Take a look at this sofrito article for more background on its origins, history, how it got to the islands and how it became an indispensable part of the cuisines from Puerto Rico, Cuba, and the Dominican Republic.
"The Dominican Sofrito had excellent flavor and texture, and the recipe made about 4 cups. It was an easy recipe to prepare in just 15 minutes. No cooking required! I added a few tablespoons to some black beans and froze the rest for later." —Diana Rattray
2 medium red onions, peeled and diced
2 medium green bell peppers, coarsely chopped
1 (8-ounce) can tomato sauce
1 (4-ounce) jar diced pimentos, drained
1 head garlic, minced
1 tablespoon apple cider vinegar
1 tablespoon ground annatto (achiote)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Steps to Make It
Gather the ingredients.
Chop and blend all ingredients in a food processor or blender until finely chopped.
Place mixture in a glass jar with a tight lid. Refrigerate up to one week.
How to Use Sofrito
Sofrito is usually the first thing to go into the pot when making soups, stews, beans, and rice dishes. You can use it right away or store it in the refrigerator for later use. Here are some ideas for using your fresh homemade sofrito:
- Add a few tablespoons of sofrito to your beef or chicken taco filling.
- Add homemade sofrito to your yellow rice and beans.
- Use homemade sofrito in Caribbean braised chicken stew.
- This flavorful Puerto Rican shrimp stew includes homemade sofrito.
How to Store and Freeze
Because it’s used almost daily, it isn’t unusual for home cooks to prepare big batches of sofrito and store it in the refrigerator or freezer for later use.
- You might use only small amounts of sofrito at a time, so it makes sense to store some in the fridge and extra in the freezer. Refrigerate homemade sofrito in an airtight container or jar for five to seven days.
- To freeze homemade Dominican sofrito, transfer it to small freezer-safe containers and freeze it for up to 6 months. Alternatively, freeze it in ice cube trays until firm and transfer the cubes to zip-close freezer bags. Freeze sofrito for up to six months. Thaw frozen sofrito in the refrigerator overnight.