Sofrito -- Louise
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Sauté together:2 T. Olive Oil1 T. Red Palm Oil1 T. Coconut Oil1/2 Large Red Onion1/4 tsp. Cumin SeedsPulse in VITAMIX blender:8 Cloves Garlic1 Chipotle Chili in Adobo Sauce10 Jalapeno Pepper Slices 6 Green Olives, pitted + 1T. juice from the jar1 tsp. Oregano, chopped fine2 to 3 1/2 pounds fresh, ripe tomatoes (Roma or Cherry)Add to pan with onion mixture:The crushed tomato mixture1 T. Achiote en Polvo (Powdered Achiote)1/2 tsp. Ancho Chili Powder1 tsp. Turmeric (Do not add more than 1 tsp. it will be bitter)2 Bay Leaves1 2oz. Jar Pimentos2 Pkts. Achiote con Culantro (Sazon Goya Brand)1 tsp. Jagurry, Palm or Coconut sugar, scant, if the tomatoes are not sweetFew drops Mesquite Liquid SmokeSea Salt to taste if needed2 c. Cilantro, fresh stems and leaves, chopped fine -- lots of it -- do not add to VITAMIX 4 Basil leaves, chopped fineOptional Items:CapersSliced black oliveschopped hambaconsweet peppers, chopped fine
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.
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.
Nutritional Info 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
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