In The Beginning There Was…….Sofrito. (VIDEO)

The Sofrito

Back when I was a child in Spain, I’d wake up in the morning to the sweet aromas of onions,peppers, garlic and tomatoes frying from the kitchen. This “sofrito” was the basis of most  of our meals for the week. It was added to soup stocks, rice dishes, or grilled chicken breasts. My Cuban mother would often freeze the mixture and save it for Sunday beach parties where it would be the starter for our Paellas. Sofrito (which means lightly fried) is used in all types of Latin cooking, and each country adds their own little touches ,some add bay leaf, others oregano. I sometimes reduce some red wine in the mixture to give it an extra oomph. I’d be lost in the kitchen if I didnt have a sofrito to start off with. The sweetness of the caramelized onions and peppers  and the  lovely deep color of the tomatoes  remind me of Spain and my mother, but mostly it is the simplicity of preparing sofrito that makes me whip up a batch every week. Once you’ve prepared sofrito, a little goes a long way. Add half a cup to your sauteed vegetables, or to your chicken soup. Add a few spoonfuls to your scrambled eggs in the morning. Smear some on some toast for a great snack. Top those boring hot dogs with sofrito.I’ve also pureed it after I’ve  prepared it and added sherry to the mixture for an amazing dipping sauce for lamb or pork chops. Oh yeah. So versatile, so good, so easy.


Mi Sofrito ( yield 2 cups)

3 medium sized red,yellow,orange bell peppers, diced

1 large or 2 medium white onions, diced

3-4 cloves garlic, minced

1 can plum tomatoes, chopped and drained (about 1 cup)

2 tablespoons olive oil

3 tablespoons fresh parsley, coursely chopped

a pinch of salt

salt and pepper to taste

Sofrito Ingredients


In large cast iron or heavy duty skillet, fry the  onions and garlic over medium heat until lightly browned, stirring often, about 10 minutes. Add peppers, parsley and a dash of salt. Stir well. Cook over medium heat , stirring occasionally until peppers begin to brown. Add half cup hot water and stir. Allow mixture to bubble . Add tomatoes, reduce heat and simmer for 20 minutes, stirring occasionally.Salt and pepper to taste.

***The Bald Vivant’s Sofrito Video***

Sautee the peppers and onions garlic and parsley with a dash of salt til lightly browned.Add about 1/2 cup hot water and let bubble.

Add tomatoes, reduce heat, and simmer for 20 minutes



  1. julia says:

    I’m making this STAT. I need something to dress up BORING chicken during the week…

    1. The Bald Vivant says:

      Great…make extra and freeze in small containers to use for the next few weeks.

      The Bald Vivant

      1. julia says:

        Made it! only problem? I didn’t make extra, and even though only two of us were eating, I had almost none leftover to get me through the week. Thanks for this!

        1. The Bald Vivant says:

          I’m so glad it turned out well….make more next time and freeze it for another time!

          The Bald Vivant

    2. Beth says:

      That sofrito looks amazing and delicious. I will definitely give your recipe a try.

  2. Bradley says:

    I have a few Green Zebras and Black Krims that haven’t been canned yet. Which would work better. I’m thinking the sweetness with the tart bite of the Green Zebra’s.Please advise!

    1. The Bald Vivant says:

      My advice? Eat them up. Cook them up in your pasta or toss them in your salad. Heirloom tomatoes do not store or can well. The sweetness will turn quickly to acidity , even in the freezer. Also, save the seeds in a glass jar til Spring, youll have perfect seeds for replanting.

      Or send them to me asap.

      The Bald Vivant

  3. A Fan says:

    Dear Bald Vivant

    I super-love this! I swear, I would watch a video of your cooking anything, anytime, anywhere! I also think it’s funny that you like all colors of peppers except green, and vehemently so. Can you explain this phenomenon?

    A Fan

    1. The Bald Vivant says:

      Thank you. I plan on many more videos in the future. Look for my channel on You Tube soon as well.

      True. I detest green bell peppers. I might agree with Alice Waters who once wrote that green bell peppers are ” a mistake”. I find them bitter and less sweet than their more beautiful and tastier red, yellow and orange cousins. America overuses these green little bastards, you’ll find them in everything from Chinese food to pasta sauce and in many tossed green salads. Mostly, I hate that the green pepper’s flavor overpowers whatever dish it find itself in. Finally, and this indeed is a phenomenon, there are some of us who chew certain foods and taste soap. This is true of me and my relationship with green peppers and cilantro….

      The Bald Vivant

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