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!
15 minutes
Difficulty:
Easy
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 |
| Calculated per serving. | |
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)
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).
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.