Sofrito sauce

Timfoilhat

Timfoilhat

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I have to share this revelation with you guys. My wife changed her chili recipe and used sofrito sauce in place of tomato sauce or tomato paste. It's outstanding.
 
fishgutzy said:
There are several types too. Some are green.
You can easily make it as home or just add the specific ingredients to the chili.
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IMO fresh ingredients usually stand out in chili. I’ll buy 2-3 different dried peppers and grind them in a coffee grinder for the chili powder. Very noticeable compared to packaged chili powders. If sofrito is your thing it’s easy enough to whip up with fresh ingredients. But most sofrito ingredients are already in my chili’s so no need here. Probably ciliantro would be the one I’d leave out. More likely to add cumin, tumeric or something like that. Heck even cinnamon.
 
CZfool68 said:
IMO fresh ingredients usually stand out in chili. I’ll buy 2-3 different dried peppers and grind them in a coffee grinder for the chili powder. Very noticeable compared to packaged chili powders. If sofrito is your thing it’s easy enough to whip up with fresh ingredients. But most sofrito ingredients are already in my chili’s so no need here. Probably ciliantro would be the one I’d leave out. More likely to add cumin, tumeric or something like that. Heck even cinnamon.
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Bet that makes for a heck of a pot of coffee on the next go round too.
 
@Timfoilhat the Goya sofrito sauce is good. I like to put it in tacos too, but will have to try chili. I have discovered that once it's opened, it tends to go moldy fast, so use it up quickly.
 
I love that stuff. I'll steal a spoon full right out of the jar right before I cook. This stuff and the Cento Tomato paste in the tube I keep well stocked. The Cento paste is many times better than canned paste.

I make a Dominican dish with it called Guisado Chuleta. aka stewed pork. Take the bone in 1/2" thick or less pork chops with the dark and light meat for more flavor. Season them, dust with a pinch of sugar for a crust and sear them hot and fast and not cooked through. Put them in a large pan and pour two jars of sofrito on or enough to cover. Sometimes I'll add a bit of habanero, some more onion or red peppers. Then let them cook at a low simmer until nice and soft. Serve with rice, pickled red onions, and some Caribbean cabbage/carrott/onion sweet vinegar slaw.
 
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Glad to find I'mnot the only nerd who makes his own chili powder!!

I just wipe the grinder & lid out with a damp paper towel. Never noticed a difference in the morning's coffee.
 
CZfool68 said:
IMO fresh ingredients usually stand out in chili. I’ll buy 2-3 different dried peppers and grind them in a coffee grinder for the chili powder. Very noticeable compared to packaged chili powders. If sofrito is your thing it’s easy enough to whip up with fresh ingredients. But most sofrito ingredients are already in my chili’s so no need here. Probably ciliantro would be the one I’d leave out. More likely to add cumin, tumeric or something like that. Heck even cinnamon.
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I put cilantro in my chili and have some fresh chopped for people to add more if the want.

Love it.
 
CZfool68 said:
IMO fresh ingredients usually stand out in chili. I’ll buy 2-3 different dried peppers and grind them in a coffee grinder for the chili powder. Very noticeable compared to packaged chili powders. If sofrito is your thing it’s easy enough to whip up with fresh ingredients. But most sofrito ingredients are already in my chili’s so no need here. Probably ciliantro would be the one I’d leave out. More likely to add cumin, tumeric or something like that. Heck even cinnamon.
Click to expand...
I still have some dried jalapenos and cayenne from the 2017 harvest. Great powderized in bladed coffee mill.
 
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