There are many versions of Sofrito from the Dominican Republic.
The version below is a fusion of Sofrito from the Dominican Republic and Puerto Rico.
- 1 white onion
- 1 red onion
- 5 pieces of celery
- 2 Green pepper
- 1 Yellow pepper
- 2 Mandarine
- 2 limes
- 1 whole garlic
- 2 cilantro
- 4 tablespoons of olive oil
I do not add pepper and salt to my food until time to cook.
#### Version 1
Everything from the primary version, but with **Dominican Oregano** or **Mexican Oregano**. I think regular oregano is ok as well. 😅
#### Version 2
Everything from the main version, but with Adobo.
This recipe makes about ~1-2L.
In the fridge in a glass container for up to 2 weeks
In a plastic container, the freezer
Freeze in an icecube tray
I find it best to separate it into many small freezer bags.
Sofrito can be used this tofu, chicken, pork, beef, or as a soup base.
Version 1 and 2 are great for roasting dark meat, such as chicken thighs or a whole chicken (basted).
For boneless chicken, I mix versions 1 and 2 and add tangerines 👀.
### Made by Naya
If I gave you a glass or bottle of Sofrito I made myself, then it might be very heavy with hot chilii peppers, garlic, and cilantro. I add 2-3 packages because I really love cilantro.