SOFRITO
- Number of Servings: 32
Ingredients
If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 ½ bunches.2 medium Spanish onions, cut into large chunks3 to 4 Italian frying peppers or cubanelle peppers 16 to 20 cloves garlic, peeled1 large bunch cilantro, washed7 to 10 ajices dulces (see note below), optional4 leaves of culantro (see note below), or another handful cilantro3 to 4 ripe plum tomatoes, cored and cut into chunks1 large red bell pepper, cored, seeded and cut into large chunks
{This Makes about 4 cups. I ONLY USE 2TBSP AS ONE SERVING.}
Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. Freeze sofrito in ½ cup batches in sealable plastic bags. They come in extremely handy in a pinch. You can even add sofrito straight from the freezer to the pan in any recipe that calls for it in this book.
Pantry Notes: Ajices Dulces, also known as cachucha or 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. They add freshness and an herby note to the sofrito and anything you cook. 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. (See Sources for both the above.)
Number of Servings: 32
Recipe submitted by SparkPeople user NES211.
Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. Freeze sofrito in ½ cup batches in sealable plastic bags. They come in extremely handy in a pinch. You can even add sofrito straight from the freezer to the pan in any recipe that calls for it in this book.
Pantry Notes: Ajices Dulces, also known as cachucha or 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. They add freshness and an herby note to the sofrito and anything you cook. 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. (See Sources for both the above.)
Number of Servings: 32
Recipe submitted by SparkPeople user NES211.
Nutritional Info Amount Per Serving
- Calories: 11.5
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 1.5 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.6 g
- Protein: 0.4 g
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