Sofrito
Sofrito
* Makes approximately 2 quarts * Ingredients
5 green bell peppers
1 red bell pepper
1 tomato
1 yellow onion
1 bundle of cilantro
1 bundle of culantro
10 cloves of garlic
8 different colored mini sweet peppers
1/2 cup - grapeseed oil
1 tsp - salt
Instructions
Step 1 - Gather all ingredients and wash the produce
There is nothing worse than going to make something and realizing you don’t have the stuff !
To wash my produce I like to grab a large bowl and submerge everything in water along with a cup of white vinegar and 1/4 cup baking soda and let everything foam and soak for 5 min before rinsing. I recommend doing this with the cilantro and culantro as well.
Step 2 - Cut the veg and take out the seeds
Cut the tops and bottoms off all the peppers and go about taking out their inner membranes ( the white parts ) along with the seeds. Roughly chop up the onion and cut the tomato into quarters and cut out the little stem piece.
Step 3 - Process each veggie at a time in a food processor or blender
One vegetable at a time, process the vegetables in a food processor and then dump into a large bowl. I do all the green bell peppers first and then the sweet peppers and then the onion with the tomato.
The last step after processing each vegetable in a food processor is to blend everything together in a blender.
Step 4 - Blender time
Now that the bulk of the work is done, all thats left is to blend everything together. Using a measuring cup I like to scoop about half the mixture into the blender along with the garlic, oil, oregano and salt. Once everything has been blended I like to pour the sofrito into tubs or take away containers. I like to use 4 pint sized containers for easy use later as it can last for up to 2 weeks in the fridge and 2 months in the freezer.
