Sofrito or Refogado Either Way It’s What’s Cooking

Sofrito or Refogado Either Way It’s What’s Cooking

Sofrito or Refogado is a mixture of aromatic ingredients sauted with oil as a base for cooking many Latin or Portuguese dishes.  Keep a container in your fridge to add to rice, pasta, chicken or any time you want to add that Latin flair to a meal. It’s super easy and makes even the most ordinary of suppers, something special.

It’s in the pot…

 

Sofrito (Basic)

Sofrito

Sofrito

  • 2 lbs tomatoes
  • 3 green bell peppers
  • 3 red bell peppers
  • 1/2 cup olive oil
  • 1 onion finely chopped
  • 1 head garlic pressed (that’s the whole head not a clove)
  • 1 tsp. thyme
  • 1 tsp. basil
  • 1 tsp. paprika
  • 1 tsp. chile powder
  1. Blanch your tomatoes to remove the skins. Cut skinned tomatoes into small chunks
  2. Heat the oil in a large skillet
  3. Add tomatoes, peppers, onion, garlic
  4. Saute until onions are tender and transparent
  5. Add spices, cook 2 minutes
  6. Remove from heat
  7. Put the Sofrito in a crock with a tight fitting lid (a plastic canister is fine as well) 
  8. Use 1/2 cup to 1 cup of the sofrito at a time to add to any of your rice, pasta, chicken or pork dishes that need a Latin pep.

Refogado (for Maria)

Refogado

  • 2 Onions chopped finely
  • 1 Head of garlic pressed
  • 3 lbs tomatoes
  • 2 Green Bell Peppers
  • 2 Red Bell Peppers
  • 3 Celery Stalks
  • 1 tsp thyme
  • 1 tsp basil
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 1 tsp chile powder
  • 1/2 cup olive oil

I do not do this the traditional way, this is how I do it…

I cut the tomatoes into chunks, just so more of it can mix with the oil, Then I cook the onions in the olive oil on low for ten minutes, add the garlic, cook 10 minutes, add peppers cook 10 minutes, add the celery cook 10 minutes Remove all from heat, Put it all in a blender along with the spices, blend in batches until all blended, This is not traditional by any stretch of the imagination, but it works for me. I also used my pressure canner and canned 3 quarts of this this year, I haven’t opened any of the jars so, I’m not sure how they’ll be, but I’ll let you know.

Canning Refogado

  • Traditionally Sofrito (also Soffrito) and Refogado is a base used like you might use a soup stock. Try boiling chicken with it or as a base with pork chops…it’s heavenly. I even used it with some roast once and my guys liked it just fine.
If you want to learn more about Portuguese cooking, go to Portuguese Food. com for lots more!

Have a Paisley Day!~KeriAnne

 

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