Sofrito recipe

Sofrito traces its roots to the Mediterranean, particularly Spain, where the cooking technique of slowly frying ingredients in oil dates back centuries.The name comes from the Catalan word "Sofregit" (meaning "lightly fried"). During the period of Spanish colonization, the technique traveled to the Caribbean and Latin America. There, it evolved by incorporating local ingredients like tropical peppers, cilantro, and culantro, creating the vibrant regional versions used today. This recipe art print highlights both traditions: The Spanish Sofrito, with its rich tomato base, and the Puerto Rican sofrito, known for its fresh, herbal profile.