My Homemade Sofrito In A Jar is a convenient way to make cooking quick and easy. Many dishes require a “base,” whether it’s a Mirepoix, the Holy Trinity for Cajun cooking, or a Ginisa for Filipino cuisine or Asian dishes. The term “sofrito” is commonly used for Italian or Spanish dishes.
I decided to make my version of a classic sofrito that I can add as a “base” to many dishes and store in my refrigerator. I add as many spoonfuls as I want, and the olive oil is already included. When I come home from the grocery store, I prep the vegetables and herbs, add Kosher salt and fresh-ground black pepper, transfer them to a Mason jar, and fill it with olive oil, then store it in the fridge. Life is good.
Prep Time: 15 minutes
Total Time: 15 minutes
Yields: 1 quart (approx. 6 uses of sofrito mix)
Equipment: chef’s knife, cutting board, 1-quart Mason jar with air-tight lid, large mixing bowl, cook’s spoon
Ingredients:
1 large onion, small dice (Spanish or Vidalia)
1 red bell pepper, seeded, and small dice
1 yellow bell pepper, seeded, and small dice
1 orange bell pepper, seeded, and small dice
1 Poblano pepper, seeded, and small dice (substitute green bell pepper)
6 cloves of garlic, minced
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 tablespoon of fresh chives, finely chopped
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 1/2 cups of olive oil, amount may vary slightly
Instructions:
Add all the ingredients above to a large mixing bowl. Transfer them to a 1-quart Mason jar. Add the Kosher salt and fresh ground black pepper. Carefully pour in enough olive oil to cover the top of all the vegetables and herbs. Place the top on tight and shake to combine. Transfer the jar to the refrigerator until you’re ready to use it.
There you have it, my Homemade Sofrito In A Jar.
Notes:
1) Homemade sofrito can be stored in the fridge in an airtight jar for up to a month or frozen in an airtight baggie for up to six months. If you are freezing the sofrito mix, do not add any olive oil.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Homemade Sofrito In A Jar
Equipment
- 1 chef's knife
- 1 cutting board
- 1 Mason jar 1-quart with air-tight fitting lid
- 1 mixing bowl Large
- 1 cook's spoon
Ingredients
- 1 large onion Spanish or Vidalia, small dice
- 1 red bell pepper Seeded and small dice
- 1 yellow pepper Seeded and small dice
- 1 orange bell pepper Seeded and small dice
- 1 Poblano pepper Seeded and small dice, substitute green bell pepper.
- 6 cloves garlic Minced
- 1 tbsp Kosher salt
- 1 tsp black pepper Freshly ground
- 1 tbsp Italian flat-leaf parsley Finely chopped
- 1 tsp fresh chives Finely chopped
- 1 1/2 cups olive oil The amount may vary slightly
Instructions
- Add all the ingredients above to a large mixing bowl. Transfer them to a 1-quart Mason jar. Add the Kosher salt and fresh ground black pepper. Carefully pour in enough olive oil to cover the top of all the vegetables and herbs. Place the top on tight and shake to combine. Transfer the jar to the refrigerator until you're ready to use it.There you have it, my Homemade Sofrito In A Jar.
Notes
1) Homemade sofrito can be stored in the fridge in an airtight jar for up to a month or frozen in an airtight baggie for up to six months. If you are freezing the sofrito mix, do not add any olive oil.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
