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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 78.0
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 366.0 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 1.1 g

View full nutritional breakdown of Sofrito -- Louise calories by ingredient
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Sofrito -- Louise

Submitted by: LULUPER

Introduction

Caribbean Cooked Salsa Caribbean Cooked Salsa
Number of Servings: 12

Ingredients

    Sauté together:
    2 T. Olive Oil
    1 T. Red Palm Oil
    1 T. Coconut Oil
    1/2 Large Red Onion
    1/4 tsp. Cumin Seeds

    Pulse in VITAMIX blender:
    8 Cloves Garlic
    1 Chipotle Chili in Adobo Sauce
    10 Jalapeno Pepper Slices
    6 Green Olives, pitted + 1T. juice from the jar
    1 tsp. Oregano, chopped fine
    2 to 3 1/2 pounds fresh, ripe tomatoes (Roma or Cherry)

    Add to pan with onion mixture:
    The crushed tomato mixture
    1 T. Achiote en Polvo (Powdered Achiote)
    1/2 tsp. Ancho Chili Powder
    1 tsp. Turmeric (Do not add more than 1 tsp. it will be bitter)
    2 Bay Leaves
    1 2oz. Jar Pimentos
    2 Pkts. Achiote con Culantro (Sazon Goya Brand)
    1 tsp. Jagurry, Palm or Coconut sugar, scant, if the tomatoes are not sweet
    Few drops Mesquite Liquid Smoke
    Sea Salt to taste if needed
    2 c. Cilantro, fresh stems and leaves, chopped fine -- lots of it -- do not add to VITAMIX
    4 Basil leaves, chopped fine

    Optional Items:
    Capers
    Sliced black olives
    chopped ham
    bacon
    sweet peppers, chopped fine




Tips

Add to eggs, fish, poultry, meat, garbanzos, tamales, soup, potatoes, tacos, burritos, sweet potatoes, beans, rice, or as a dip.


Directions

Follow instructions in recipe. Cook in 5 Qt. Non-stick pan to sauce consistency - do not overcook. Optional items may be added according to dish being prepared. Keep refrigerated and use within a week. May be frozen.
Note: If your sauce is too tart, add Bicarbonate Of Soda 1/2 tsp. at a time to taste.

Serving Size: Makes about 42 ounces or 12 3 1/2 oz. servings.

Number of Servings: 12

Recipe submitted by SparkPeople user LULUPER.






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