A sauce base used in Spanish, Latin American, and Caribbean cooking, typically made from garlic, onions, peppers, and tomatoes, with regional variations including culantro, cilantro, or other herbs.
From Spanish 'sofreír' meaning 'to lightly fry,' derived from the same Latin roots as Italian soffritto. The technique spread throughout the Spanish colonial empire, developing regional variations in each culture.
Sofrito is like a culinary passport - you can identify the region by its ingredients! Puerto Rican sofrito includes culantro and ají dulce, while Cuban versions might have cumin, and each family guards their recipe proportions like secrets. It's the flavor DNA of Latin cooking!
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