There are many versions of Sofrito from the Dominican Republic.

The version below is a fusion of Sofrito from the Dominican Republic and Puerto Rico.

### Ingredients
#### Primary

  • 1 white onion
  • 1 red onion
  • 5 pieces of celery
  • 2 Green pepper
  • 1 Yellow pepper
  • 2 Mandarine
  • 2 limes
  • 1 whole garlic
  • 2 cilantro
  • 4 tablespoons of olive oil

I do not add pepper and salt to my food until time to cook.

#### Version 1
Everything from the primary version, but with **Dominican Oregano** or **Mexican Oregano**.  I think regular oregano is ok as well.

#### Version 2
Everything from the main version, but with Adobo.

### Storage
This recipe makes about ~1-2L.

**Option 1**
In the fridge in a glass container for up to 2 weeks

**Option 2**
In a plastic container, the freezer

**Option 3**
Freeze in an icecube tray

**Option 4**
I find it best to separate it into many small freezer bags.

### Uses

Sofrito can be used this tofu, chicken, pork, beef, or as a soup base.

Version 1 and 2 are great for roasting dark meat, such as chicken thighs or a whole chicken (basted).

For boneless chicken, I mix versions 1 and 2 and add tangerines .

### Made by Naya
If I gave you a glass or bottle of Sofrito I made myself, then it might be very heavy with hot chilii peppers, garlic, and cilantro. I add 2-3 packages because I really love cilantro.