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Creole Sofrito

Creole Sofrito

Sofritos are dishes composed of vegetables and aromatics than are slow-cooked in oil, or sofreirSofritos can be served like a side sauce or make the base for a Creole dish with vegetables, seafood, or meat.


  • 8 very ripe Roma tomatoes
  • ½ cup olive oil or lard or duck fat
  • 3 onions, chopped
  • 4 cloves garlic, chopped
  • 1 Tbsp ginger, chopped
  • 1 habanero or other chile, chopped
  • 1 tsp salt
  • Pepper to taste
  • 1 lime
  • 6 scallions, chopped
  • Parsley or cilantro


  1. 1

    Blanch tomatoes in boiling water for 1 minute. Cool in cold water and peel. Cut in half and squeeze out seeds. Chop tomato flesh into small pieces. 

  2. 2

    Pour olive oil and onion into a pot. Put heat on low and sofreír for 20 minutes without coloring onions. Incorporate garlic, ginger, and chile; continue cooking for 12 minutes. 

  3. 3

    Add the tomatoes. Salt and pepper to taste and cook until they begin to render water.  Increase heat to medium and cook gently, stirring on occasion. 

  4. 4

    When the oil comes back out of the tomatoes, and they begin to dry up and change color (between 30 minutes and 1 hour), reduce heat to medium-low, add shallots, and cool 10 minutes more. 

  5. 5

    Incorporate lime juice, add a splash of olive oil and garnish with chopped parsley.

A variation of the Cooked Salad from The Spice Trekkers Cook at Home