Sofrito -- Louise

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

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

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.