I just found this in the Hispanic section of the grocery, and it’s wonderful. Yup, you can make your own, but it’s cheap and has tomato, onion, green peppers, cilantro and garlic, all chopped and mixed and saving me a ton of time sourcing and chopping. So far I’ve used it in stew and beans, chile and of course Mexican style food. Anyone else use this, I’m looking for new ways to incorporate it.
I make my own. Also recaito. This is because I’m Puerto Rican and it’s a thing we do.
I saw the recaito on the shelf as well, wasn’t sure how I’d use it, but I think I’ll get a jar and experiment.
Sofrito is recaito with tomato in it. I usually make recaito and and tomato paste as needed when cooking. But sometimes, just to be different, I’ll add fresh tomato to a jar of recaito. This may be a distinctive Puerto Rican thing to do.
Point of interest-- most recipes you read on line say to use cilantro, which is an excellent substitute but, as the name kinda says, authentic recaito and sorfrito use recao (culantro) which cilantro is a milder substitute for, if you can believe that.
It isn’t hard to make fresh-- recao or cilantro, cubanelle or green peppers, aji dulce --don’t know of the equivalent English name. They look like Scotch bonnets but are sweet and not at all spicy–onion and garlic. Chop all, put in blender with enough water so that it, you know, blends and Bob’s your uncle.
I haven’t cooked with it but some stores around here have fresh, made in-store sofrito in a refrigerated case.
I’ve made it in the past for my paella, but have also used a jarred version. I can’t tell the difference.
I freeze it in cubes. Perfect to add a bit as needed.