Sofrito Broth Recipe

Prepare ingredients

Finely dice the onion and bell peppers, mince the garlic, and chop cilantro, culantro (if using) and parsley. Finely chop the tomatoes or drain canned diced tomatoes.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and warm until shimmering but not smoking.

Add the diced onion and a pinch of salt. Sauté, stirring occasionally, until the onion is translucent and beginning to brown at the edges, about 6–8 minutes.

Add the diced red and green bell peppers and continue to cook until softened, about 5 minutes.

Stir in the minced garlic and cook 1 minute until fragrant, taking care not to burn it.

Add the chopped tomatoes and tomato paste; stir to combine and cook 3–4 minutes to concentrate the tomato flavor.

Add the chopped cilantro, culantro (or extra cilantro), and parsley. Stir and cook 1–2 minutes to wilt the herbs and release their aroma.

If using, stir in chopped olives and capers now for a briny note.

Sprinkle the ground cumin, dried oregano, smoked paprika, and black pepper over the sofrito. Stir and cook 1 minute to toast the spices and bloom their flavor.

Add the bay leaf and stir to combine.

Taste and add 1 to 1 1/2 teaspoons salt now (total salt in ingredients). Adjust according to preference; remember the broth added later may change final seasoning.

Pour in the white wine (if using) and scrape any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce by half, about 2–3 minutes.

Add the chicken or vegetable broth and bring the mixture to a gentle simmer over medium-high heat.

Reduce heat to low and let the broth simmer gently, uncovered, for 20–25 minutes to allow flavors to meld and concentrate. Stir occasionally.

After simmering, remove the pot from the heat. Remove and discard the bay leaf.

Option A — Rustic broth: Use an immersion blender to pulse the pot a few times for a slightly chunky, rustic sofrito broth. Option B — Smooth broth: Carefully transfer portions to a blender (in batches), puree until smooth, and return to the pot. Blend until you reach desired texture.

Stir in the lime or lemon juice. Taste and adjust seasoning with salt and freshly ground black pepper.

Keep the sofrito broth warm on low until ready to use. It can be used as a flavorful cooking liquid for rice, beans, stews, seafood, or soups, or served as a finishing ladle over cooked proteins.

Ladle into bowls or use immediately. Garnish with the reserved fresh chopped cilantro and an extra grind of black pepper to taste.

Storage: Cool to room temperature, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently before using.