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
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
How to Make It
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.
The sofrito can be refrigerated for up to 3 days.
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