Staples & SaucesThe Foundation

Serg's Sofrito

Name: Serg's Sofrito
Yield: Base for any pot
Cuisine: Cuban
Ingredients: 8 garlic cloves, minced; 1 large red onion, finely chopped; 1 green or red pepper, finely chopped (or half of each); 4 Cuban ají cachucha, minced (the small sweet pepper, non-negotiable); 1 pinch azafrón; 1/2 tsp achiote; 1 tsp paprika; Salt and pepper; 3 tbsp olive oil

The base for half my Cuban dishes. Chícharos, frijoles, picadillo, ropa vieja: it all starts here. No jars. Ever.

Time: 10 minYield: Base for any potBy: Serg

The Cook

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Finely chop everything.
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Sauté in olive oil over medium heat until the onions are translucent, the peppers soften, and the kitchen smells like my mom's house.
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That's the base. Build everything else on top of it.
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Serg's Notes

That's a standard batch, enough to base one big pot of beans, chícharos, or a braise. Scale it with the buttons above when you're cooking for an army.

No jarred sofrito. Period. If you don't have time: this takes 10 minutes. Just make it.

The ají cachucha is what makes it Cuban. If your market doesn't carry it, find a Latin market that does. It's worth the trip.

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Substitutions, timing, scaling it up for a crowd: just ask. The chat will already know you're on this recipe.

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