Sofrito


I used to buy this in the stores either frozen or in a jar.  However, once I made it myself, I realized that there is no comparison.  It is so much better tasting to make it.  Even if you freeze it, it is far superior when homemade.  Sofrito is a very versatile concoction and is a necessity to Latin cooking.  It is simple to make and imparts much flavor.  It is the base of any rice dish or stew.

Sofrito

Ingredients:

  • 2 medium Spanish onions, cut into large chunks
  • 3 -4 italian peppers or 3 -4 cubanelle peppers, cut into chunks
  • 16 -20 garlic cloves, peeled
  • 1 cup fresh cilantro, washed ( 1 large bunch)
  • 7 -10 mini sweet peppers ( ajices) (optional)
  • 1/4 cup culantro or 1/4 cup fresh cilantro
  • 3 -4 plum tomatoes, cored and cut into chunks
  • 1 large red bell peppers, cored seeded and cut into large chunks

Instructions:

Pulse onion and Italian frying pepper or Cubanelle in the food processor until coarsely chopped.

With the motor running, add remaining ingredients, one at a time, until mixture is smooth.

Sofrito keeps 3 days in the refrigerator; freeze for longer storage (can be used without thawing).

Yields 4 cups