If you live in a Latin household, chances are you already know what sofrito is. Most Hispanic kitchens cannot survive without this simple ingredient. Sofrito is the key to that sassy, Caribbean flavor that packs a certain punch in Hispanic foods across South and Central America. Now not everyone uses Sofrito or do they make it the same. But our Sofrito Cubes are just on point with the flavors of our life.
With just one or two of our homemade Sofrito Cubes, you can enhance the flavor of any dish to have that Hispanic grandmother homestyle taste. There are four main ingredients and the other few things on the list you might already have in your pantry. Hey, you might even have the four main ingredient stocked in the crisper drawer of your fridge. All it takes is red and green peppers, sweet onions and cilantro.
To really get that kick, we add oregano and cumin because, like my Nana said to me the other day, “It’s not Sofrito without oregano or cumin.” She said it in Spanish of course, lol. Because she doesn’t speak any English but you catch my drift.
These Sofrito Cubes are so simple and they last for so long that it would be silly not to make them when you have a chance. Some people buy store-bought Sofrito in a jar but I’m just not a fan of it at all. It’s full of preservatives and it’s definitely got unnecessarily added sugars. The most simple way to put it is that the one in store comes processed and the one we make at home is fresh and clean.
With just one or two of our homemade Sofrito Cubes, you can enhance the flavor of any dish to have that Hispanic grandmother homestyle taste.
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 60+ cubes
Chop all veggies. Cover with seasoning. Toss until well combined.
Lightly grease pot with olive oil. Add diced veggies. Turn heat up and cover. Cook for 5-8 minutes or until tender. Remove from heat.
Place veggies in food processor. Pulse until liquefied. Add cilantro a few leaves at a time. Pulse until creamy.
Transfer sofrito to a large bowl. Using a soup ladle, pour sofrito into ice cube trays.
Freeze for one hour.
Remove from freezer. Pop out sofrito cubes. Store in a glass or plastic container. Keep in the freezer.