Sofrito peppers, celery can replace onions, and parsley or culantro can be used in place of cilantro. In Ecuadorian cuisine, sofrito is called "refrito", and it is made of Spanish onions, cubanelle peppers, fresh tomatoes, roasted garlic, cilantro, and ground toasted cumin. In the Mexican state of Yucatán, habanero chiles are essential to the local variation of sofrito. In Puerto Rican cuisine, sofrito is mostly used when cooking rice dishes, sauces, and soups. Sofrito is closely related to "recaíto". The two main ingredients that give Puerto Rican sofrito its characteristic flavor are "recao" (culantro) and "ají dulce", but red and green
Parsley Parsley is widely used in Middle Eastern, European, Brazilian, and American cooking. Curly leaf parsley is used often as a garnish. Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb, goose, and steaks, as well in meat or vegetable stews (including shrimp creole, beef bourguignon, goulash, or chicken paprikash). In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green, chopped parsley sprinkled on top. In southern and central Europe, parsley is part