Sofrito

You can almost hear this cooking technique when you say the Spanish word sofrito — or ‘softly fry’. This is a technique that describes an immeasurable number of sauces that form the basis of many other dishes. I often explain sofrito to newcomers as a rich, spicy, sloppy stock (bouillon) cube. Generally, they all start with oil or rendered pig fat in which onion and other foods such as tomatoes, green capsicums, ham or sausage are gently cooked, but the one thing that ties the