Sofrito

Sofrito is a flavor base used in Spanish, Latin American, and Caribbean cuisines. The term comes from the Spanish verb sofrir, meaning to fry gently. It refers to a mixture of aromatics sautéed to release their flavors.

Core ingredients vary by region, but commonly include onions and garlic sautéed in olive oil. Additional vegetables such as bell peppers or tomatoes are often added. In Italian cuisine, a related base called soffritto consists of onions, celery, and carrot.

Regional variations include Caribbean sofrito variants like Puerto Rican recaito or Cuban sofrito, which may include cilantro or culantro (recao), peppers, and herbs. In Spain, sofrito commonly features onion, garlic, peppers, and tomatoes, slowly cooked until soft.

Use and purpose: It's the foundation of many soups, stews, rice dishes, and sauces, providing depth of flavor rather than a finished sauce. It is usually cooked over moderate heat until vegetables are translucent, then used immediately or stored.

Preparation and storage: Sofrito can be prepared in larger batches and frozen for future use; it may be refrigerated for several days. The technique emphasizes gentle heat to avoid browning, which preserves a fresh vegetable sweetness.