Sofrito

In Caribbean cuisine, sofrito is a seasoned lard and functions as a base for many traditional dishes, but prepared differently from the method described above. Lard (acquired from rendering salt pork) is strained, and annatto seeds are added to colour it yellow, and later strained out. To the colored lard is added a ground mixture of cured ham, bell pepper, chile pepper, and onion; after this, mashed coriander (cilantro) and oregano leaves are added. Garlic cloves are added in a tea ball, and the sauce is simmered for half an hour.[1] The term also refers to a number of related sauces and seasonings in the Caribbean and Central and Latin America.