© Chris Chen
- TOTAL TIME: 25 MIN
- SERVINGS: Makes about 1 cup
This spicy, garlicky condiment from Eric Ripert's old friend Alfredo Ayala is excellent with all kinds of bean stews as well as with scrambled eggs, quesadillas or grilled meats.
Slideshow: Recipes by Eric Ripert
- 3 garlic cloves
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 or 3 Scotch bonnet chiles, with some seeds, finely chopped
- 1 medium tomato—peeled, seeded and coarsely chopped
- 1/4 cup coarsely chopped cilantro
- 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.