Sofrito is heavily emphasized as the third critical component in a "sofregit" base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard "sofregit" recipe. Some "sofregit" recipes do not contain tomatoes at all, but are made more complex with the addition of diced vegetables such as leeks or bell peppers. In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, becomes "soffritto". It is used as the base for most pasta sauces, such as arrabbiata sauce, but occasionally it can be used as the
Ajilimójili Ajilimójili Ajilimójili is a hot sauce or hot and sweet sauce from Puerto Rico, traditionally served over grilled seafood, vegetables, boiled tuber vegetables and especially grilled meats. Ajilimójili is a combination of olive oil, garlic, cilantro or culantro, hot peppers (such as scotch bonnet, habanero chili or ají caballero), pepper, vinegar or citrus (most common are lemon juice, lime juice, sour orange juice, white vinegar, red vinegar, or malt vinegar), all finely chopped or blended, simmered and cooled to serve. A variant, sweet ajilimójili, adds ingredients such as sweet red peppers, ajicitos, honey, tomato sauce and butter. The sauce is