Chimifrito – Sofrito Dip, Dressing & Marinade (Edit recipe)

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This dip has been a game changer! I’ve used it as chimichurri over steak, topped over tostones, with fish and seafood, and even as a salad dressing with a little vinegar (balsamic works great). The best part is, you don’t need to make a big batch. Just make what you need. It’s a must try!

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

Serves: 8

Ingredients

1/4 cup Healthy Rican Sofrito Seco
1/2 cup Water
1 Lemon, juiced
1/4 cup Extra Virgin Olive Oil
Salt and Pepper, to taste
Red Wine Vinegar, or vinegar of choice (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, add the sofrito and water, mix well and allow to sit for 10 minutes (until the sofrito absorbs all the water).
Add the lemon juice, olive oil and salt and pepper to taste.
Enjoy this mix as a pesto, bread or plantain dip, or as a marinade for meat, seafood or roasted vegetables.

Notes

To use as a salad dressing, add 1/4 cup vinegar and 1/4 cup extra of olive oil (add more as needed or to your personal liking).

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	60
Fat:	7 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.