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Easy Sofrito Sauce

This sauce, featured in Cheryl Forberg's cookbook Flavor First is great on eggs dishes like Huevos Sofrito, and can also top pasta or enchiladas.

Per 1/2 cup: 30 calories, 0 g total fat (0 g saturated), 0 mg cholesterol, 130 mg sodium, 6 g total carbohydrates (3 g sugars), 1 g fiber, 1 g protein
Easy Sofrito Sauce Photo
Yield: 2 cups


  • 1 red bell pepper, roasted  and peeled
  • 1/2 cup chopped onion
  • 1/2 cup canned no-salt-added fire-roasted diced tomatoes
  • 1/2 cup fat-free, low-sodium chicken or vegetable broth
  • 1/4 cup packed cilantro sprigs
  • 2 teaspoons minced garlic
  • 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chopped chipotle chiles
  • Salt and ground black pepper to taste


  1. Combine the roasted pepper, onion, tomatoes, broth, cilantro, garlic, oregano, cumin, smoked paprika, and chipotle puree (if using) in a blender or food processor and puree until smooth.

  2. Transfer the mixture to a skillet and simmer, stirring, for 3 minutes, or until the vegetables are softened and the mixture is fragrant.

  3. Season with salt and black pepper. Use immediately or refrigerate for 3 or 4 days.

Get the Recipe for Huevos Sofrito here!

Featured in Cheryl Foberg's cookbook [Flavor First!][1] Courtesy of Cheryl Foberg, RD.

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