Active Time
N/A
Total Time
25 MIN
Yield
Serves : Makes about 1 cup
© Chris Chen

How to Make It

Step

On a cutting board, mince the garlic, then mash it with a large pinch of salt. Heat the olive oil in a medium saucepan. Add the onion and chiles and cook over low heat until softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato and cook over moderately high heat until the juices have evaporated, about 4 minutes. Stir in the cilantro and let cool.

Make Ahead

The sofrito can be refrigerated for up to 3 days.

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