componentL1 · basicHistory unverifiedscratch: kitchen
Criollo sofrito
sofrito-criollo · aromatic · Caribbean
About
A Latin Caribbean / Latin American aromatic base of peppers, onion, garlic, and often tomato or culantro/cilantro, depending on local practice.
History Unverified
Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.
Sofrito / sofregit / refogado-type bases span many Spanish- and Portuguese-influenced kitchens. This is a teaching umbrella.
Sources
- General sofrito teaching
Skill ladder
- L1 Criollo sofrito · this page
- L2 Classic sofrito criollo
- L3 Advanced sofrito criollo
Uses
- Olive oil 30 g
- Diced onion 120 g
- Diced bell pepper 100 g
- Minced garlic 15 g
- Cilantro 15 g
- Tomato 80 g
- Salt 3 g
Preparations used
Used in
- Asopao de pollo dish
- Cassava fritters dish
- Rice and peas dish
Similar in this layer
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 120.0 g Yellow onionpath sofrito-criollo → diced-onion → yellow-onion
- 100.0 g Bell pepperpath sofrito-criollo → diced-bell-pepper → bell-pepper
- 80.0 g Tomatopath sofrito-criollo → tomato
- 30.0 g Olive oilpath sofrito-criollo → olive-oil
- 15.0 g Cilantropath sofrito-criollo → cilantro
- 15.0 g Garlicpath sofrito-criollo → minced-garlic → garlic
- 3.0 g Saltpath sofrito-criollo → salt