Costa Rican Sofrito
Costa Rican sofrito is a flavorful base made with onions, peppers, celery, and garlic. Learn how to prepare and use it in your favorite dishes
Equipment
- Cutting board and knife
- Food processor optional
- Large Pan and spatulas
Ingredients
- 2 medium onions
- 1 red bell pepper
- 2 celery sticks
- ¼ cup vegetable oil
- 5-7 garlic cloves
Instructions
- Prep the vegetables: Peel and chop the onions into small, even pieces; set aside. Rinse the peppers, slice them into strips, then cut into small cubes; set aside. Peel and finely chop the garlic; set aside. Rinse and chop the celery sticks into small pieces.
- Start cooking: In a large skillet or pan over medium-high heat, add the onions, celery, and bell peppers. Pour in the oil and cook for about 10 minutes, stirring occasionally.
- Cook down the liquid: The vegetables will start to release liquid. Do not discard it—continue cooking for another 10 minutes, or until the liquid has fully evaporated. Lower the heat if needed to prevent burning.
- Add the garlic and finish: Stir in the garlic and cook for no more than 2 minutes. Once your sofrito is fully cooked, remove from heat. Let it cool before storing if you’re saving it for later, or use it right away if needed.
Video
Notes
- You can add other ingredients like tomatoes, oregano, cilantro, or culantro if you like—adjust based on the dish you’re making.
- Store sofrito in the fridge for up to 2 weeks or freeze in ice cube trays for about 2 months.
- Any oil works (vegetable, avocado, lard, even bacon fat)—just avoid olive oil, since it doesn’t hold up well to long cooking.
- Use 2–3 tablespoons of sofrito as the base for rice, beans, soups, stews, and picadillos.