A Peruvian sofrito made from red onion and garlic cooked slowly in vegetable oil until the flavor concentrates. The right point shows when the oil separates around the edges and the mixture turns into a paste with no loose moisture. A classic start for stews and stir-fries: sweet, deep, and unmistakably Peruvian.
Finely chop the red onion and crush or mince the garlic until almost paste-like. This is no place for big chunks: the base needs to melt down, not stay bulky.
Heat the vegetable oil in a pan over medium-low heat. Add the red onion and salt, and cook for 10 to 12 minutes, stirring often, until soft, sweet, and with no loose moisture.
Add the garlic and cook for 6 to 8 minutes more, keeping the heat controlled. If the mixture sticks before it is fully cooked, add the water little by little and let it evaporate. It should end as a glossy paste, with oil separating around the edges.
Use the hot cooking base for stews, beans, rice dishes, or stir-fries. If storing it, let it cool for
Turn what you find into an experience you can actually bring to your kitchen.
