I don’t know if you tried it but Jamaican green sauce (Sofrito) is absolutely AMAZING 🤞🏼🤞🏼 everyone in the Caribbean cooks very similar but different at the same time
@@shestudios Haitians also use thyme, & almost everything else y'all do. We're very partial to cloves, so that goes in too! I tend to make mine mild & add scotch bonnet or another spicy chili later! I'm working on making Jamaican recipes & Jamaican food is delish! Puerto Rican food too! 🤤
I actually have various recipes for sofrito depending on what I'm cooking. I have a rice & beans sofrito, one for meat, one for steak (more chimichurri rather than sofrito), one for pasta, and one for soups & stews. They are similar in some ingredients, but have others that are different enough to change the flavor profile. But sofrito is the foundation of EVERY dish that comes out of my kitchen (minus desserts and drinks, lol.).
I did this sofrito the other day and WOW BOMB!! I added culantro as well to mine and I’m glad I did. I just made some arroz con habichuelas rojas using the sofrito and it came out so good! I can’t wait to use it for other dishes. Thank you for sharing your knowledge and helping us. It seems extra but food is such a big part of our Hispanic culture and I was never really encouraged to learn to cook. I want my future kids to be able to say “my mom cooks good!!”
You're so welcome!!! This honestly my goal in life -- teach others how to make amazing food so that they can pass it along to their friends, family, and kids. I'm so happy that you enjoyed this recipe and even made it your own. Cheers!
I’m telling you. I love lots culantro and aji dulce. But this sofrito she made has no recaito taste and probably tastes mostly like oregano and garlic.
@ nena200able oops! Yes , I made an error because recaito or recao or culantro are the same long leaf plant which I love. Cilantro 🌿 is the small leaf which looks similar to parsley 🌿., I hope I got it right. 😂 But Goya sell in a jar a product called RECAITO and right below it says CILANTRO and sells the exact product called RACAITO and right below it says CULANTRO. But why are they calling it RECAITO if it’s a blend of both cilantro and culantro? You know what I mean? Google culantro and you’ll see.
@@Orlanzepol123 Thank you ☺️ I've bought the Goya pastes. I've bought a reddish one and a green one, but I don't care much for them. I want to make my own. I think it would taste much better because the ingredients are fresh. Thank you for clarifying. I appreciate it. Have fun cooking! 😁
@nena200able I never ever buy the jar stuff because it taste nothing like the fresh stuff. I use 4 $1 packs of recaito/recao, 2 bunches of cilantro, one medium size green pepper or cubanero pepper (but I prefer two handfuls of aji dulce), one medium onion, and two heads of garlic. That’s all! I freeze my Sofrito mixture in ice cube, trays, and transfer the frozen cubes into a large Ziploc bag, so when I need fresh Sofrito for my beef stew, beans, or yellow rice I grab two or three frozen cubes. I also add 1 teaspoon of my homemade garlic as I stir fry my Sofrito to prepare my dish. EDIT: remove seeds from aji dulce. It’s worth the effort. And now use the already peeled garlic from farmers market. They have nothing added. It’s just peeled garlic. Much easier. 😆Oh! And don’t mistake the hot peppers with the aji dulce… they look exactly alike. Read package. 😊
I found myself taking a deep breath when you was smelling the sofrito as if I had smell-a-vision! I keep frozen stashes of sofrito & recao. My two must have ingredients are vinegar & a TON of garlic (not like the lil bit you used Z 🤣) jk! I love knowing they're all fresh ingredients. I like it not too chunky & not too runny. I so ❤ seeing the humorous side of you! 6 yrs is too long so let's include leap yrs! Stay safe & warm!😘
I love your videos. They’re beautifully made. I use a whole bunch of cilantro, a head of garlic, 2 green bell peppers, and a 1/2 of a white or yellow onion. I like my sofrito to be bright green and simple. Love your recipe!
I apreciate you and this channel so much im cuban on my dads side and Dominican on my moms amd I never knew my dad and my mom never really prioritized cuban food growing up so when i watch these and make them for my daughters i feel so much closer to my cuban side and am so happy i can share these dishes with my girls thank you thank you thaaaank you
That Dominican oregano is something special. When I was younger it was even harder to find in the states than it is now... Can't tell you how many awkward times at the airport if my parents got their luggage inspected.
I love it I never put oregano in mine or olive oil however I’m now intrigued after seeing your way. I’m PR and we use both cilantro and culantro and a ton of onions garlic and peppers. Ajicito I can’t use it literally closes my windpipe as I’m cutting it.
Omg sorry to hear about your allergy to ajicitos!!! When it comes to Sofrito so many people make it so many different ways. I would say the core ingredients are -- onions, peppers, garlic, and cilantro. After that, you can alter it to your liking. I personally like switching it up every so often. I also love trying other recipes/combos. I feel like every household has a signature sofrito!
I love your recipe. I never thought of adding oil to my sofrito or lime. My sofrito is green and red bell peppers, cubanelle peppers, ají dulce, red and yellow onions, cilantro, culantro, celery, and baby carrots. I always do my garlic , oregano and salt separate because i like to control the amount im using. I’m definitely going to start adding lime or lemon to act as a preservative. Also I don’t use sopitas anymore. I replaced it with the better than bullion paste because the sodium content is so much less than the bouillon cubes and gives more flavor i find than the cubes.
I’ve been using your recipe for a while now, I love making a big batch and storing it in the freezer! I use culantro and usually fresh oregano since it’s very cheap where I live, just increasing the amount until the flavor is right. The color and flavors are still so vibrant after freezing ❤
I like the Latin name for it”sofrito”, in Trinidad my mom made this on the weekends after market day for cooking during the week and just called it seasoning.
I love a lot of cilantro in mine and I put apple cider vinegar for a little bit of acidity!! I can never find the sweet peppers so I add extra cubanelle peppers. I freeze mine in little ramekins with lids and I also make homemade garlic paste and freeze it the same way!
Excelente!!! No sé mucho inglés, pero las imágenes me ayudan mucho. No me gusta cocinar, pero te acabo de encontrar buscando aqui una receta de sofrito, ya que todos somos difícil para comer jeje. Gracias. En una hora ya he visto varios vídeos suyos!. Rabo, Tostones Rellenos, Mofongo ect. Dios le bendiga grandemente. GRACIAS
Thank you 🙏🏽🙏🏿🙏 you are so informative to enjoy learning and laughing it up born and raised here the United States, Dominican 🇩🇴 family all the way 😆 will try it finally a bold Dominican and Cuban being different is okay to do other kinds of food. Thanks 🙏🏽🙏🏿🙏
Hello! I’m totally subscribed after watching both of your sofrito videos. Loved how you evolved your kitchen and the ingredients in these 6 years! I’m in Turkey and it’s impossible to find cilantro here 😫, so I must use parsley- which is OK though less potent. The Dominican oregano is definitely a must as ones here are tasteless compared to it. Thanks for your videos and excellent content. Looking forward for more!
This is my recipe for Sofrito …. * green bell pepper * yellow bell pepper (optional) * orange bell pepper (optional) * red bell pepper * cubanelle peppers * 12 aji dulce peppers * onions, (Red & Yellow) * garlic, * recao, (optional) * cilantro * tomato (optional) * Sour Orange Juice (optional) I usually don’t season my Sofrito because i season the food itself with spices. But if i do season it I’ll probably add dominican oregano, sazon, adobo, or cumin
Yeah my recipe has a bunch of fresh herbs that I add, but yours is different and I like it, I am liking the citrus aspect. I never even considered it and now I am appalled at how it never occurred to me. So props to your recipe and you. It's funny they tell you how you are not using it. My mum is the same way, she tends to make the sofrito every time she cooks, she chops everything fresh. That is the best way to go. imho. However, to each their own.
My sister stores hers after she cooks her sofrito in oil with Goya Spanish style tomato sauce. And she adds a couple of whole bay leaves. I'd never seen that addition before in anyone's sofrito. I store mine green, uncooked, in the freezer. And I use small plastic containers. Although my town has no shortage of celery, I find the markets are short on scallions and cilantro. Or if they have them, they're of poor quality. Chef Zee, in the Spring, plant a celery stump, if you get your hands on a bag of celery. It likes cool weather.
I never add any oil salt or pepper. I like putting that myself cuz some days I don't want too much of those things. And I never thought to use Lime or Orange. But I always use two different color onions. Enough recao... Because of my supermarket that spoils quickly. I also add different color peppers with no seeds. I do freeze half of it but never in an ice cube tray that's very interesting I should try that next time.
Must-haves are culantro, full cilantro, if I don't have ajicitos which most times I don't find sweet ones, I just use one red and one green bell pepper, large onion, definitely add some Dominican oregano, a whole head of garlic, salt, and olive oil. I use a food processor and not too chunky.
Hi there. I am curious. Why do you not use the colorful peppers in your sofrito? I haven't had sofrito yet. I thought the red made it look prettier, but if you take it out, will that change the flavor that much?
Thank you for posting your recipes. I'm new subscriber. I have question. Do you find that over time it loses flavor? The reason I ask is because I've found chopped up garlic loses flavor when stored in oil, and when I store chopped onions in the fridge, the aroma is not as punjent. What do you think? I've also found that frozen garlic and frozen onions lose a lot of taste.
Haha))) XD I watched your video word to word to the detail , I just need that sauce , so i EXPERIMENT ,, I absolved you for the time until, You Showed the amount of garlic , I love it, Garlic is my favorite thing, Then I knew/////////////// I loved it even more . Yesses Give all that Garlic to me please!! Yes Please
No hay diferencia...es el mismo que crece en Cuba y Puerto Rico. Es como el 🎂 dominicano...pregunté cual es la diferencia de un bizcocho regular y uno dominicano me dijeron cdo lo hace un dominicano ...es un 🎂 dominicano🤷♂️😂
If you’re running low on space in your freezer, freezing the cubes and placing them into a freezer bag so that the trays don’t consume all that space works really well
So just to make sure those little sweet peppers they are not spicy at all? Because I did a sofrito the other day and got some that resembled scotch bonnet, but they were not. I’ll tell you that was a spicy sofrito 😂 my wife was freaking out.
Been making sofrito sine I Was very young and had the unfortunate incident of rubbing my contact after removing the seeds from the ajicito So don't be like me, do better I use onion, garlic, cubenelle pepper, cilantro, culantro, ajicito
You typically saute it as you need it to maintain the freshness. If you cook it ahead of time and then store it then you lose a lot of its vibrancy and you don't actually infuse the food with all of the flavors in the sofrito.
@@Chefzeecooks ah, I see what you mean. Normally I would still fry it ahead of time but just not all the way since it cooks partially in the recipe, but it probably depends how sensitive the things you will cook it with are, and maybe also a little bit of a regional difference
Food processor, yes. Blender, no It's not juice!! 🤣🤣I definitely like it chunky because the food is just prettier when you could actually see the bits of veggies and we all know we eat with our eyes first. I put red bell peppers too, again just so it could look pretty. I don't put any oregano in mines because oregano is something that if you put too much then that's all you taste. Imma a Cilantro freak though and the base of mines is Cilantro and culantro.
Hola cocina muy delicioso pero una advertencia ya que yo compro oregano trata de limpiarlo porque yo le encontrado mosca cucaracha y otros insecto para que no lo licue en verdad todo lo que se compra ellos lo empacan como quiera ❤❤❤❤❤❤
Thanks so much!!! This video makes a little emotional when I compare it the first Sofrito video. It's crazy to see how much has changed and I'm excited to see where things will go. Thank you for being a loyal subscriber and enjoying the videos + recipes. This means the world to me and I have forever grateful.
I prefer culantro and red onions in my sofrito, and add tomatoes! The last two years I've also started adding tumeric and I LOVE the color it adds and extra health benefits!!
My recipe is cilantro, culantro, garlic, onion, bell pepper (green,red,yellow and orange), aji dulce, oregano, a packet of ham sazon, sal y piemienta, a little bit of olive oil
What can I use as a subsitute for the ajicito peppers. I live in Texas and don't have access to a lot of the ingredients that you use. Your food, by the way, looks amazing. I am new to your channel, so please bear with my many questions.
I get upset when I don't have sofrito in my fridge. Culantro all the way!! The smell that it gives off when you are cooking, yum. The ice tray method is exactly what I do at home. It's a must in my food, especially in my soups 😋
![Yailin La Mas Viral, @kreizyk.official - Dale 2 (Remix) [Video Oficial]](http://i.ytimg.com/vi/JaYHBzgqz94/mqdefault.jpg)
I don’t know if you tried it but Jamaican green sauce (Sofrito) is absolutely AMAZING 🤞🏼🤞🏼 everyone in the Caribbean cooks very similar but different at the same time
Yes, very similar. We use thyme. A lot of times I can’t find pimento, so I may use the aji dulce peppers as a substitute.
Scotch bonnets are great especially if you want a lil kick
@@shestudios Haitians also use thyme, & almost everything else y'all do. We're very partial to cloves, so that goes in too! I tend to make mine mild & add scotch bonnet or another spicy chili later! I'm working on making Jamaican recipes & Jamaican food is delish! Puerto Rican food too! 🤤
I actually have various recipes for sofrito depending on what I'm cooking. I have a rice & beans sofrito, one for meat, one for steak (more chimichurri rather than sofrito), one for pasta, and one for soups & stews. They are similar in some ingredients, but have others that are different enough to change the flavor profile. But sofrito is the foundation of EVERY dish that comes out of my kitchen (minus desserts and drinks, lol.).
That is very impressive that you do that. I’ve been getting more into cooking lately and this comment blew my mind 🫶🏻
I did this sofrito the other day and WOW BOMB!! I added culantro as well to mine and I’m glad I did. I just made some arroz con habichuelas rojas using the sofrito and it came out so good! I can’t wait to use it for other dishes. Thank you for sharing your knowledge and helping us. It seems extra but food is such a big part of our Hispanic culture and I was never really encouraged to learn to cook. I want my future kids to be able to say “my mom cooks good!!”
You're so welcome!!! This honestly my goal in life -- teach others how to make amazing food so that they can pass it along to their friends, family, and kids. I'm so happy that you enjoyed this recipe and even made it your own. Cheers!
I like Culantro and Recao in my sofrito, it’s a must in my Sofrito.
I’m telling you. I love lots culantro and aji dulce. But this sofrito she made has no recaito taste and probably tastes mostly like oregano and garlic.
@@Orlanzepol123Can you tell me what recao is? I've been reading that it's culantro, but you make a distinction between culantro and recao
@ nena200able oops! Yes , I made an error because recaito or recao or culantro are the same long leaf plant which I love. Cilantro 🌿 is the small leaf which looks similar to parsley 🌿., I hope I got it right. 😂 But Goya sell in a jar a product called RECAITO and right below it says CILANTRO and sells the exact product called RACAITO and right below it says CULANTRO. But why are they calling it RECAITO if it’s a blend of both cilantro and culantro? You know what I mean? Google culantro and you’ll see.
@@Orlanzepol123 Thank you ☺️ I've bought the Goya pastes. I've bought a reddish one and a green one, but I don't care much for them. I want to make my own. I think it would taste much better because the ingredients are fresh. Thank you for clarifying. I appreciate it. Have fun cooking! 😁
@nena200able I never ever buy the jar stuff because it taste nothing like the fresh stuff.
I use 4 $1 packs of recaito/recao, 2 bunches of cilantro, one medium size green pepper or cubanero pepper (but I prefer two handfuls of aji dulce), one medium onion, and two heads of garlic. That’s all!
I freeze my Sofrito mixture in ice cube, trays, and transfer the frozen cubes into a large Ziploc bag, so when I need fresh Sofrito for my beef stew, beans, or yellow rice I grab two or three frozen cubes. I also add 1 teaspoon of my homemade garlic as I stir fry my Sofrito to prepare my dish. EDIT: remove seeds from aji dulce. It’s worth the effort. And now use the already peeled garlic from farmers market. They have nothing added. It’s just peeled garlic. Much easier. 😆Oh! And don’t mistake the hot peppers with the aji dulce… they look exactly alike. Read package. 😊
I found myself taking a deep breath when you was smelling the sofrito as if I had smell-a-vision! I keep frozen stashes of sofrito & recao. My two must have ingredients are vinegar & a TON of garlic (not like the lil bit you used Z 🤣) jk! I love knowing they're all fresh ingredients. I like it not too chunky & not too runny. I so ❤ seeing the humorous side of you! 6 yrs is too long so let's include leap yrs! Stay safe & warm!😘
I love your videos. They’re beautifully made. I use a whole bunch of cilantro, a head of garlic, 2 green bell peppers, and a 1/2 of a white or yellow onion. I like my sofrito to be bright green and simple. Love your recipe!
I apreciate you and this channel so much im cuban on my dads side and Dominican on my moms amd I never knew my dad and my mom never really prioritized cuban food growing up so when i watch these and make them for my daughters i feel so much closer to my cuban side and am so happy i can share these dishes with my girls thank you thank you thaaaank you
That Dominican oregano is something special. When I was younger it was even harder to find in the states than it is now... Can't tell you how many awkward times at the airport if my parents got their luggage inspected.
I love it I never put oregano in mine or olive oil however I’m now intrigued after seeing your way. I’m PR and we use both cilantro and culantro and a ton of onions garlic and peppers. Ajicito I can’t use it literally closes my windpipe as I’m cutting it.
Omg sorry to hear about your allergy to ajicitos!!! When it comes to Sofrito so many people make it so many different ways. I would say the core ingredients are -- onions, peppers, garlic, and cilantro. After that, you can alter it to your liking. I personally like switching it up every so often. I also love trying other recipes/combos. I feel like every household has a signature sofrito!
You can try opening the ajis dulce under running cold water to remove the seeds and stem. That’s how I do mines. Good luck!
Sofrito tastes wonderful, and the variety of sofrito recipes is great to experience.
I totally agree!!! Thank you for watching!
Always a must when cooking 👍. 6 years later 🤣. Thanks for the update 👏
You got that right! Thank you so much! You've been here since the beginning!
Best video on Sofrito I found! Thanks!!!
I love your recipe. I never thought of adding oil to my sofrito or lime. My sofrito is green and red bell peppers, cubanelle peppers, ají dulce, red and yellow onions, cilantro, culantro, celery, and baby carrots. I always do my garlic , oregano and salt separate because i like to control the amount im using. I’m definitely going to start adding lime or lemon to act as a preservative. Also I don’t use sopitas anymore. I replaced it with the better than bullion paste because the sodium content is so much less than the bouillon cubes and gives more flavor i find than the cubes.
I’ve been using your recipe for a while now, I love making a big batch and storing it in the freezer! I use culantro and usually fresh oregano since it’s very cheap where I live, just increasing the amount until the flavor is right. The color and flavors are still so vibrant after freezing ❤
I like the Latin name for it”sofrito”, in Trinidad my mom made this on the weekends after market day for cooking during the week and just called it seasoning.
I may not be latina, but I love food ☺️
A Great sofrito. I usually put my sofrito, in a freezer hefty bag, cause my freezer is not very big, and I stack them on top of each other
Great video! In addition to what you used, I must have culantro, red onion, and a red pepper. I, too, LOVE garlic and a lot.
I love a lot of cilantro in mine and I put apple cider vinegar for a little bit of acidity!! I can never find the sweet peppers so I add extra cubanelle peppers. I freeze mine in little ramekins with lids and I also make homemade garlic paste and freeze it the same way!
Excelente!!! No sé mucho inglés, pero las imágenes me ayudan mucho. No me gusta cocinar, pero te acabo de encontrar buscando aqui una receta de sofrito, ya que todos somos difícil para comer jeje. Gracias. En una hora ya he visto varios vídeos suyos!. Rabo, Tostones Rellenos, Mofongo ect. Dios le bendiga grandemente. GRACIAS
Thank you 🙏🏽🙏🏿🙏 you are so informative to enjoy learning and laughing it up born and raised here the United States, Dominican 🇩🇴 family all the way 😆 will try it finally a bold Dominican and Cuban being different is okay to do other kinds of food. Thanks 🙏🏽🙏🏿🙏
So this what we call the 'trinity' in cajun cooking. And you can make a large batch then freeze it. Amazing base!
Hello! I’m totally subscribed after watching both of your sofrito videos. Loved how you evolved your kitchen and the ingredients in these 6 years! I’m in Turkey and it’s impossible to find cilantro here 😫, so I must use parsley- which is OK though less potent. The Dominican oregano is definitely a must as ones here are tasteless compared to it.
Thanks for your videos and excellent content. Looking forward for more!
Have you thought about growing cilantro from seed ? I'm going to do that with Culantro I like it in my sofrito as well . I'm in Central Florida.
Yes I use both Culantro and cilantro. I wish I was able small sweet peppers. I never used orange or celery in mine. Thanks 🙏🏽 for sharing.
This is my recipe for Sofrito ….
* green bell pepper
* yellow bell pepper (optional)
* orange bell pepper (optional)
* red bell pepper
* cubanelle peppers
* 12 aji dulce peppers
* onions, (Red & Yellow)
* garlic,
* recao, (optional)
* cilantro
* tomato (optional)
* Sour Orange Juice (optional)
I usually don’t season my Sofrito because i season the food itself with spices. But if i do season it I’ll probably add dominican oregano, sazon, adobo, or cumin
The editing on this one is el finale 👍 love it. Thank you for sharing!
Haha thank you!!! Glad you enjoyed it 🥳🥳🥳
Thanks for updating us.Still very helpful and must smell BOMB!
Yeah my recipe has a bunch of fresh herbs that I add, but yours is different and I like it, I am liking the citrus aspect. I never even considered it and now I am appalled at how it never occurred to me. So props to your recipe and you.
It's funny they tell you how you are not using it. My mum is the same way, she tends to make the sofrito every time she cooks, she chops everything fresh. That is the best way to go. imho. However, to each their own.
My sister stores hers after she cooks her sofrito in oil with Goya Spanish style tomato sauce. And she adds a couple of whole bay leaves. I'd never seen that addition before in anyone's sofrito. I store mine green, uncooked, in the freezer. And I use small plastic containers. Although my town has no shortage of celery, I find the markets are short on scallions and cilantro. Or if they have them, they're of poor quality.
Chef Zee, in the Spring, plant a celery stump, if you get your hands on a bag of celery. It likes cool weather.
Love this video ❤️❤️❤️❤️. Thank you
Glad you enjoyed it! Thank you for watching!
Gotta learn to regrow veggies♥️
Loving your fun side! Thanks for 6 years in the making! 😂
Glad you enjoy it! I've been letting loose a little more these days!
I never add any oil salt or pepper. I like putting that myself cuz some days I don't want too much of those things. And I never thought to use Lime or Orange.
But I always use two different color onions. Enough recao... Because of my supermarket that spoils quickly. I also add different color peppers with no seeds.
I do freeze half of it but never in an ice cube tray that's very interesting I should try that next time.
I put olives in mine! Olive oil and vinegar! And its slamming!
Hello🖐 I enjoyed the video!👋👀💯Look forward for the next one🙏🌹Thanks for sharing my friend!!😁✌👍👉🌷🌷🌷🌷🌷💝
You're welcome!!! Thank you for watching!!!
Thank you!
You're welcome!
Must-haves are culantro, full cilantro, if I don't have ajicitos which most times I don't find sweet ones, I just use one red and one green bell pepper, large onion, definitely add some Dominican oregano, a whole head of garlic, salt, and olive oil. I use a food processor and not too chunky.
I appreciate the Recipe.😀
Thank you!!!
@@Chefzeecooks Love the Dominican Flavor
Tysm!
Hi there. I am curious. Why do you not use the colorful peppers in your sofrito? I haven't had sofrito yet. I thought the red made it look prettier, but if you take it out, will that change the flavor that much?
😋😋😋
Thank you!!!!
I can't get my hands on ajicitos dulces - where can we find this??
Thank you for posting your recipes. I'm new subscriber. I have question. Do you find that over time it loses flavor? The reason I ask is because I've found chopped up garlic loses flavor when stored in oil, and when I store chopped onions in the fridge, the aroma is not as punjent. What do you think? I've also found that frozen garlic and frozen onions lose a lot of taste.
How long can it stay in frig?
Haha))) XD I watched your video word to word to the detail , I just need that sauce , so i EXPERIMENT ,, I absolved you for the time until, You Showed the amount of garlic , I love it, Garlic is my favorite thing, Then I knew/////////////// I loved it even more .
Yesses Give all that Garlic to me please!! Yes Please
Did you link the ice cube trays? I dont see it
thanks!
Saludos desde Puerto Rico Chef Zee. Cual es la diferencia entre orégano dominicano y oregano regular?
Gracias
El sabor es muy diferente
No hay diferencia...es el mismo que crece en Cuba y Puerto Rico.
Es como el 🎂 dominicano...pregunté cual es la diferencia de un bizcocho regular y uno dominicano me dijeron cdo lo hace un dominicano ...es un 🎂 dominicano🤷♂️😂
Where did u buy that little salt thing?
Can I use organic oregano if I can’t find or get Dominican oregano
I like the real personality popping out with the professional personality 😂😂
Where is the link for the ice trays? I don’t see it
Free promo to “Supermercados La Fuente” 😂😂😂♥️
Lmaoo for real!
If you’re running low on space in your freezer, freezing the cubes and placing them into a freezer bag so that the trays don’t consume all that space works really well
444ere
love it!!! but why you squeeze the lime n orange upside down? 😂😂😂😂
That’s how you’re supposed to use it to get the juices out
😆 good show
❤️❤️❤️
So just to make sure those little sweet peppers they are not spicy at all? Because I did a sofrito the other day and got some that resembled scotch bonnet, but they were not. I’ll tell you that was a spicy sofrito 😂 my wife was freaking out.
Para cuando el pollo ala wasakaka ?
My main ingrediant is garlic, sin ajo no puedo cocinar
La fuente .. straight from santiago
🤬🤬🤬🤬🤬🤬🤬😈😈😈😈😈😈😈😈😈🤬😈🤬😡😡😡🙈🙈🙈🙈🙈🙊🙉🙊🙉🙊🙉🖤🖤🖤🖤🖤🖤🖤👎👎👎👎👎👎👎
Been making sofrito sine I Was very young and had the unfortunate incident of rubbing my contact after removing the seeds from the ajicito
So don't be like me, do better
I use onion, garlic, cubenelle pepper, cilantro, culantro, ajicito
It it possible to find the Dominican or Mexican oregano “fresh” instead of dried?
Lo yo le pongo un ajicito picante. Ufffffffff
I am not one to say something is the wrong way, and sofrito is a very versatile recipe to begin with... but...
How can it be "sofrito" if it's raw?
You typically saute it as you need it to maintain the freshness. If you cook it ahead of time and then store it then you lose a lot of its vibrancy and you don't actually infuse the food with all of the flavors in the sofrito.
@@Chefzeecooks ah, I see what you mean. Normally I would still fry it ahead of time but just not all the way since it cooks partially in the recipe, but it probably depends how sensitive the things you will cook it with are, and maybe also a little bit of a regional difference
Food processor, yes.
Blender, no
It's not juice!!
🤣🤣I definitely like it chunky because the food is just prettier when you could actually see the bits of veggies and we all know we eat with our eyes first.
I put red bell peppers too, again just so it could look pretty.
I don't put any oregano in mines because oregano is something that if you put too much then that's all you taste.
Imma a Cilantro freak though and the base of mines is Cilantro and culantro.
I f!#% love youuuu
Hola cocina muy delicioso pero una advertencia ya que yo compro oregano trata de limpiarlo porque yo le encontrado mosca cucaracha y otros insecto para que no lo licue en verdad todo lo que se compra ellos lo empacan como quiera ❤❤❤❤❤❤
wow! My sofrito came out with so much " picante " .... I think I over did it with the garlic.....Yikes! 😕
Are you wearing a apron too cute!
Why the rush! 🤣🤣🤣🤣🤣🤣🤣🤣
En verdad meda asco usarlo el oregano lo que hago lo compro y lo reviso hojita por hojita en una bandeja o la mesa
I love love your videos but sometimes they are tooooo long girl!
Also spainsh lessons teach us spainsh on RUclips to once a week please thanks
Chef Zee can you overdo it with sofrito or is more better? I put a lot on my chicken 😏
And .. 6 years later .. I love how you add love and humor to the kitchen. Thank you Chef Zee for another excellent and indispensable video..
Thanks so much!!! This video makes a little emotional when I compare it the first Sofrito video. It's crazy to see how much has changed and I'm excited to see where things will go. Thank you for being a loyal subscriber and enjoying the videos + recipes. This means the world to me and I have forever grateful.
I prefer culantro and red onions in my sofrito, and add tomatoes! The last two years I've also started adding tumeric and I LOVE the color it adds and extra health benefits!!
My recipe is cilantro, culantro, garlic, onion, bell pepper (green,red,yellow and orange), aji dulce, oregano, a packet of ham sazon, sal y piemienta, a little bit of olive oil
I like mines chunky and I add olives. I’m definitely going to try that orange and lemon never had done that before.
Wait...there's a dominant oregano too! 😮..I'm still.trying to get the Mexican Oregano! And avocado leaves..and culantro..😮
Not a fan of cilantro... proceeds to add ALL the cilantro ❤️- I love it! Also this looks delicious! Will make this soon!
What can I use as a subsitute for the ajicito peppers. I live in Texas and don't have access to a lot of the ingredients that you use. Your food, by the way, looks amazing. I am new to your channel, so please bear with my many questions.
I loveeee when you speak Spanglish!
Chef Zee! Hey girl, how long does the Sofrito keep in the fridge? Thanks!
Green bell pepper, onion, garlic, cilantro are my must haves. Anything else is bonus
Any alternatives to sazon? I dont want to eat MSG and artificial colors/ingredients.
I cant find ajicitos anywhere, where do you find yours?
Nicely done. You definitely took me back with that supermarket bag supermecado la fuente
Lol Classic!!!
I get upset when I don't have sofrito in my fridge. Culantro all the way!! The smell that it gives off when you are cooking, yum. The ice tray method is exactly what I do at home. It's a must in my food, especially in my soups 😋
Not the bag with the Dominican oregano 😢 😂😂😂😂 jealous!!!! loved the recipe ❤❤❤❤
Ok thank you for the recipe but can we talk about the outfit…. LOVE IT!!! You look so nice. Love the high waisted skirt with the brown belt.
Ima be honest 1st 2nd and 3rd blending results looked exactly the same, I'm literally sitting here trying to gauge anything like 🤔
I have a question hi How are You? For sofrito in the process can maker only whit little water use in the blender. Don't like whit oil the oil is after
I love how all the countries with african influence in the carribean has their version of sofrito/green seasoning
7-10-22 Help me, help me I added 2 scotch bonnets to my sofrito... how do I fix it?
Do you use this sofito as well with you make rabo?
So True, Make Soifrito yours!❣️🙏💯🥰
How long can you store your sofrito for ?
Can I put celery in sofrito?