Dear Olenka: The recipe is very good. I think it describes

very well our SOFRITO. But, could you please check on the amount of garlic? Half a pound of garlic I think is by far too much.

Spanish Sofrito comes from the Catal n (Catalu a) word SOFREGIT. It is quite different from our Sofrito. Normally it has only 3 or 4 ingredients, is something like Gina's Sofrito.

We really dont use it on everything. We use it in stews and Mixed rice dishes. But modern Puerto Rican Cuisine (Puerto Rican Nouvelle Cuisine)is more liberal with the Sofrito, using it as the Mexicans use their Salsa Cruda. Cooks, many years ago used to cook the Sofrito before using it, adding Jam n de Cocinar; not anymore. Now it is similar to the Salsa Cruda & can be used processed or chopped by hand. The Jam n de Cocinar is added at the moment of cooking, because it might spoil the product for long term refrigeration.

Thanks for your kind interest in Puerto Rican Cuisine,

Gladys/PR