Indian Sofrito

What is sofrito? 

Sofrito or Soffritto is a flavor paste made of fresh herbs used in Mediterranean, Italian, and Latin cuisine. It is used in cooking to create a base for the overall flavor profile of the dish.

It is a versatile ingredient that can be used to flavor any meal.

My mother keeps a tupperware full of Indian Sofrito in the fridge and/or freezer to conveniently use while cooking.

Sofrito or Soffritto recipes vary all over the world.

My recipe, however, is a South Asian and Indo-Caribbean interpretation of traditional sofrito.

How do I use sofrito? 

It is a versatile ingredient that can be used to flavor any meal. It can be used as the base of stews, curries, and rice dishes. I enjoy using my Indian Sofrito as a marinade, especially for baked chicken.

You can literally just plop a tablespoon or two into a pot of anything and it will taste great.

Why Indian sofrito?

ITS GREEN MAGIC.

I was born and raised in The Bronx, a predominantly Latinx community in New York City. Friends have shared their sofrito recipes for Latin dishes such as arroz con pollo.

My mother modified the traditional Latin sofrito recipe to use in Indo-Caribbean and South Asian cuisine.

I recommend adding 1-2 tablespoons of Indian Sofrito. A little goes a long way.

Equipment Required:

• Food Processor or Blender

No counter space for a full-size food processor or blender? Me neither.

Here is the link to my tiny food processor. It is actually a hand blender that has  accessories such as a whisk and food processing device.

Check out Tiny Kitchen Survival 101

Ingredients

• 1 medium yellow onion, roughly chopped
• 1/2 bulb of garlic, peeled
• 1 small bunch of cilantro, stems included, roughly chopped
• Approx 5 inches of fresh ginger, chopped
• 1/2 scotch bonnet pepper (NOTE: You can use 1 entire pepper, or even skip this ingredient entirely depending on your spice tolerance)

NOTE: This recipe makes  a small batch.  A little goes a long way. Feel free to double or triple this recipe if desired.

Procedure

1. Dump all ingredients into a food processor or blender
2. Blitz away! You may want to add a few tablespoons of cold water intermittently if the paste is dry. The end result should be a wet paste.

NOTE: Keep refrigerated at all times. It should last in the fridge for approximately 2-3 weeks.