How to make sofrito
NBCNEWS.COM ・ SEPTEMBER 2013
“The French have their mirepoix, the Cajuns their holy trinity—both mixtures of chopped aromatic vegetables that act as flavor bases for many of their classic dishes. For Latinos, especially ones who come from Caribbean countries, our version is called the sofrito. And while many variations exist (as do many ways of calling it—in Colombia, Venezuela and Ecuador it’s called ahogado; in Brazil it’s refogado) in most cases the sauce acts as the backbone of a dish. A good sofrito, skilled Hispanic cooks will tell you, is the real secret to a delicious Latin dish.”