From Valerie Chang's kitchen · Itamae, Miami
blend · herb sauce
NATIONAL AWARD WINNERCuban Sofrito Base
From an award-winning kitchen
Ratio
OLIVE OIL 30
Ingredients
- ONION150 g
- GREEN PEPPER150 g
- GARLIC30 g
- CILANTRO20 g
- TOMATO120 g
- OLIVE OIL30 ml
- CUMIN1 g
- SALT6 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Peruvian / Nikkei chef of Itamae and Ghee Miami; James Beard Best Chef: South 2024 and Food & Wine Best New Chef 2023. Ceviche leche de tigre and Japanese–Peruvian sauces.
Originally published as Cuban Sofrito Base.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Latin aromatic base (published as “Cuban Sofrito Base”). Full citation lives in Provenance.