Sofrito
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
1 cup
ingredients
- 2 large cubanelle peppers or 2 large green peppers
- 1⁄2 bunch cilantro
- 6 sprigs recao (stems and leaves, a type of stronger Spanish cilantro, use more cilantro is u can not find this)
- 1 large onion
- 3 garlic cloves
- 1 teaspoon oregano
- 5 ajies dulces, a type green peppers (these are tiny quarter sized peppers, but hard to find, use 'em if you got 'em, but don't worry if y)
directions
- Wash, seed, peel and coarsely chop everything.
- Put in food processor or blender and puree until smooth.
- Store in a glass jar (plastic will hold that strong cilantro scent forever!).
- I freeze in an ice cube tray and store in a plastic bag until I need them. 1 cube works for 1 tbsp even though its a little more.
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RECIPE SUBMITTED BY
I love checking out all the different ethnic grocers in the area, Shalimar in Cambridge, Super 88 in Brighton and Chinatown, and Americas Food Basket a Latino supermarket with every possible herb or vegetable called for in spanish recipes.