‘Cada cocinero tiene su librito‘ (every cook has his/her own little book) goes the Dominican saying. Each home has its own traditions, likes and dislikes. It is impossible to offer you recipes that duplicate the flavors of each of your homes, and the flavors of each home are contained in the base for Dominican cooking: the sofrito.
Some time ago somebody asked if anyone had a good recipe for home-made ‘sazon/sofrito’. Always keen to help, our regular readers shared their recipes with us. Here are three. Feel free to share yours with us too.
- 2 bunches of cilantro
- 4 radishes
- 1 of each: green, red, and yellow pepper
- 1 onion
- 5 cloves of garlic
- 1 lime (just the juice)
- if you like a couple of the small hot yellow and orange peppers,
- only two sometimes they are really hot.
- I put all of these ingredients into a blender and set it a chop or blend , you don’t want it watery, you could even use a food processor. I put it in a container, and refrigerate it. It keeps for a long time at least 3 weeks.
- Olive Oil
- Tomato paste
- Although I have learned to interchange Oregano and Cilantro. When I use one I don’t use the other.
- 4-5 cloves of garlic
- 2-3 sopita (bouillon cubes)
- a bunch of cilantro
- 1/2 of aji / pepper (the one they sell in the DR long pale green not hot)
- a tablespoon of bitter orange
- half a red onion (depending on it’s size if small a whole one)
- a tomato or two seeded
- a little olive oil
- I either use a blender or food processor. I like to baste chicken with this and roast it in the oven, basting every 15 minutes until it’s done.
And here’s my own:
This is my favorite base for Dominican dishes. Use immediately or refrigerate for later use. It's all good.
- 1 cubanela/cubanelle pepper, diced
- 1 clove of garlic, crushed
- 1 medium red onion, cut into strips
- 1 teaspoon of coriander/cilantro, finely cut
- 1 teaspoon of powdered annato/anato/bija
- 1 teaspoon of dry oregano
- A pinch of salt
- 1 tablespoon of olive oil
- Saute all the ingredients at very low heat until they release their flavor.
- Blend until you obtain a coarse paste. Keep refrigerated for up to a week. Or freeze in a zippy bag for up to a month.
If it is going to be used for stews then substitute the oregano and coriander for a bouquet garni consisting of thyme, cilantro and oregano,