Chimifrito – Sofrito Dip, Dressing & Marinade
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!
PREP TIME
15 minutes
COOK TIME
—
INGREDIENTS
6
Serves: 8
Ingredients
- 1/4 cup1/4 cup1/4 cup Healthy Rican Sofrito Seco
- 1/2 cup1/2 cup1/2 cup Water
- 111 Lemon, juiced
- 1/4 cup1/4 cup1/4 cup Extra Virgin Olive Oil
- Salt and Pepper, to taste
- Red Wine Vinegar, or vinegar of choice (optional)
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Process
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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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Plant Based Sauces & Dressings Shellfish Free Specific Carbohydrate Diet Sugar Free Vegan Vegetarian Whole30| 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 |
| Calculated per serving. | |
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