Submitted by: Carmen Abudo
Prep Time: 25 Minutes
Cook Time: 0 Seconds
Servings: 4
I LOVE Sofrito!, different Latino nationalities make it different ways. This is the way I know. I usually add a tablespoon or two when making beans, soups, stew's. I use it as a marinade sometimes too. Or when making a whole chicken I cut wholes throughout the bird and stuff the Sofrito mix into them. VERY YUMMY!
1 green bell pepper
1 red bell pepper
1 sml. cilantro, bunch, fresh, organic
11 clove garlic
1 lrg. red onion
1 sml. green onion
2 med. tomato
fresh oregano to taste
1.) Add all ingredients, one at a time to a food processor or a GOOD blender and process/bled until smooth. 2.) Transfer to ice cube trays and freeze. Once frozen, transfer cubes to plastic zip lock bags and store in freezer for up to one month.
I use Sofrito a lot when I cook, so I keep a 24oz batch in my refridgerator in a plastic container.
Some people like to add vinegar to the mix. Something to consider! Enjoy!
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