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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Sofrito? Que, que?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Sofrito? Que, que?),it will help you,my kids.

I've been watching The Next Food Network Star and one of the contestants keeps using sofrito. I've been cooking Mexican/Tex for 20 years and have never come across it. What is it? What flavor does it give the food? Where do you get it?

Answers:
Sofrito is a sort of universal base of herbs & spices in (especially) Latin Caribbean cooking. It varies by island, but it almost always contains garlic, onion, cilantro (coriander leaf), cilantrillo, small sweet green peppers and sometimes salt & pepper. It mostly comes as a greenish moist paste - the ingredients are smashed up together. In the old days they used a mortar & pestle (now they use a blender.) I've never tasted a commercial version that was all that good ("Goya" makes a frozen & jarred version).

One use is to sautee a couple of teaspoons of it with whatever tomato ingredient you're going to use, say for a stew, and then add the meat, keep sauteeing, and then add the rest of the ingredients. I get it from Puerto Rican friends in NYC & Philly - I think theirs is the best.

Other Answers:
its a sesoning,duh

Sofrito is a complement to some foods. Depend of the dish, it can be diferent.

The basic sofrito is: bell pepper, onion, garlic, coriander leaves, and some kind of sweet chile, and oil. All this finely chopped and stirfry.
For fish, instead of onion, used leek or chives.

For beans always coriander (leaves, root or seeds)

The sofrito gives flavor to the dish.

And you can make a sofrito broth, only add sofrito in boiling water.

Sofrito is very important in latin food.

Sofrito is not really used in mexican food, more so in Puerto Rico and the near islands. Its a mixture of onion, garlic, green pepper and spices. It adds great flavor to food. I've only tasted it in rice and its so good. You can make a bigger batch and store it in the fridge. Or just make what you need for your dinner. For rice you would make the sofrito and then add the rice to the pan and water and let it cook and voila. Sounds delicious!

Sofrito is a base of aromatic vegetables that are chopped fine and sauteed for a while to give a lively flavor base to whatever dish you are cooking. It differs by region, but you can learn all about it from the Daisy Cooks! show on PBS. The website www.daisycooks.com has her recipe. In my experience, this a Latin island cooking flavor, from places like Puerto Rico, the Dominican Republic, Cuba, etc. It's not a Mexican thing.

Sofrito is cooked and is usually reddish in color, because of tomatoes, etc. Goya does make this, but it isn't green. The green one is called Recaito. It has fewer ingredients than the Sofrito and one of the most important ones is recao, aka screwpine leaf, aka culantro (yes I said CUlantro not cilantro). So the idea is that you could buy the Recaito, add some ingredients and cook it, and then it might taste more like homemade than the Goya Sofrito, and you might feel less guilty about not making sofrito from scratch.

The principle behind sofrito shows up in a lot of cuisines; it's just the ingredients that vary. The French use onions, carrots and celery and call it Mirepoix. Cajun cooking talks about the Cajun holy trinity of green peppers, onion, and garlic (I think it's those 3). Italian cooking shows almost always start with frying some garlic in olive oil, with a little crushed red pepper. Chinese stir fries start with frying a little garlic and ginger to infuse the frying oil with flavor.



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