Sofrito (stew)

Sofrito is a foundational sauce and flavor base used primarily in Latin American, Spanish, and Portuguese cuisine. It typically consists of aromatic vegetables that are slowly cooked in olive oil or another cooking fat. While the specific ingredients can vary significantly depending on the region and the cook, the most common components include onions, garlic, bell peppers (often a mix of red, green, and yellow), and tomatoes.

The slow cooking process is crucial for developing the characteristic rich, complex flavor of sofrito. The vegetables are gently sweated and softened, allowing their natural sugars to caramelize and their flavors to meld together. This creates a concentrated and savory base that forms the foundation for a wide variety of dishes.

Beyond the basic ingredients, sofrito may also include other additions like herbs (such as cilantro, parsley, or oregano), spices (such as cumin, paprika, or saffron), and chili peppers for added heat. In some regions, ham, bacon, or other cured meats may also be incorporated for additional richness and depth of flavor.

Sofrito is used as a base for stews, rice dishes, soups, beans, and meat dishes. It is an essential element in many classic dishes like paella, arroz con pollo, and numerous bean stews. Its versatility and ability to enhance the flavor of a dish make it a staple in many kitchens.

The preparation of sofrito is often considered a skill passed down through generations, with each family having their own unique recipe and techniques. The precise proportions of ingredients and the cooking time are often adjusted to suit personal preferences and regional variations.