Sofrito or Recaito

Name: Sofrito or Recaito Recipe
Prep time: 20 min
Total time: 20 min
Yield: 25
Ingredients: 2 large Spanish onions cut into large chunks; 10 to 15 cloves garlic peeled; 1 large bunch cilantro washed; 7 to 10 ajices dulces (see note below) optional; 7 leaves of culantro (see note below) or another handful cilantro; 1 large green bell pepper cored seeded and cut into large chunks; 1 large roasted pimento drained; 2 tbs extra virgin light olive oil

Minutes to Prepare: 20

Number of Servings: 25

Ingredients

2 large Spanish onions, cut into large chunks10 to 15 cloves garlic, peeled1 large bunch cilantro, washed7 to 10 ajices dulces (see note below), optional7 leaves of culantro (see note below), or another handful cilantro1 large green bell pepper, cored, seeded and cut into large chunks1 large roasted pimento, drained2 tbs extra virgin light olive oil

Directions

Place all the ingredients in a blender or food processor and chop coarsely. Some people fill a jar and refrigerate, others freeze it in ice cube trays. Of course it keeps longer if you freeze it and the ice cube idea helps you to use just enough to flavor a pot of beans. If you refrigerate it's perfect for marinating� meats. The sofrito will keep in the refrigerator for up to 3 days. Pantry Notes: Ajices Dulces, also known as ajicitos are tiny sweet peppers with a hint of heat. They range in color from light to medium green and yellow to red and orange. Do not mistake them for Scotch bonnet or Habanero chilies (which they look like)--those two pack a wallop when it comes to heat. If you can find ajicitos in your market, add them to sofrito. If not, up the cilantro and add a pinch of cayenne pepper. Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro times ten. It is a nice, not essential addition to sofrito.

Servings Per Recipe: 25

Nutritional Info Amount Per Serving