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  • The base number of servings for this recipe is 12
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    Sofrito

    Sofrito, in Latin cuisine, different than Italian sofrito, is a mixture of garlic, cilantro, onions, and peppers that is all blended up. In the words of the lovely Kelis, "Sofrito recipes, in my culture, are almost like heirlooms... Everybody makes sofrito a little differently. This is based on my mother’s sofrito but she doesn’t have an actual recipe, and I don’t remember ever actually learning to make it. I freeze sofrito in Tupperware, but some people freeze it in ice cube trays and then pop a sofrito cube out of the tray when they need it."


    Ingredients
    2
    red bell peppers, cored, seeded and roughly chopped
    1
    large Spanish onion, roughly chopped
    2
    cups
    fresh cilantro, leaves and stems
    2
    cups
    fresh Italian parsley, leaves and stems
    1/2
    cup
    fresh oregano, leaves and stems
    20
    garlic cloves, peeled
    3
    tablespoons
    distilled white vinegar
    1
    teaspoon
    kosher salt
    1/2
    teaspoon
    ground cumin
    Directions
    Purée all of the ingredients in the bowl of a food 
processor fitted with a metal blade until smooth. Bake in a pre heated oven at 275F for five minutes just to dry out a little. Transfer the sofrito into small air tight containers and refrigerate for up to 1 week or freeze for up to 3 months.
    Reprinted With Permission From My Life on a Plate: Recipes From Around the World

    The base number of servings for this recipe is 12
    OK

    Categories 

    EasyVegetarian

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