Sofrito

Sofrito is a foundational aromatic cooking base used across Spanish, Caribbean, and Latin American cuisines. It acts as a rich flavor-builder for beans, rices, soups, and stews. A fresh blend of garlic, onions, peppers, and herbs is typically processed into a paste and lightly fried in oil before adding other ingredients. 

Regional Variations

• Puerto Rico: Often called recaíto, this bright green version features recao (culantro), cilantro, cubanelle peppers, bell peppers, onions, and garlic. [1, 2, 3]
• Dominican Republic: Similar to the Puerto Rican version, but often includes tomatoes, tomato paste, and a splash of vinegar or citrus juice. [1, 2, 3, 4, 5]
• Cuba: This variation relies heavily on Spanish onions, garlic, green or red bell peppers, and often includes a tomato base, cooking wine, and spices like cumin. [1]
• https://en.wikipedia.org/wiki/Sofrito