Sofrito from Daisy Cooks!: Latin Flavors That Will Rock Your World by Daisy Martinez

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on May 31, 2016

    I've been using this sofrito in all sorts of soups, succotash and also in chicken spaghetti (Texas Home Cooking-Jamison).

  • jenmacgregor18 on March 27, 2015

    This stuff it wonderful! I freeze it in an old muffin tin & then put the frozen 1/2 cup portions in a Ziploc freezer bag. Livens up any bean or lentil soup, white rice or chicken dish. Great aroma and flavor. It does make a big batch. Be warned that the garlic does linger on the muffin tin after washing. It is potent.

  • BlytheSpirit on December 30, 2014

    This recipe makes a huge quantity. I froze the leftovers for later use and used part of it to make Puerto Rican red beans. It really does add a ton of flavor. As I do not do that much Latin cooking, I would probably halve the recipe in the future.

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