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 

Alfredo Ayala
November 2002

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Credit: © Chris Chen

Recipe Summary test

total:
25 mins
Yield:
Makes about 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The sofrito can be refrigerated for up to 3 days.

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