Sofrito(Dominican Republic)

In the Dominican Republic, sofrito can be made any number of ways. Here is a version using tomatillos that is so good. Make a batch once or twice a week and you’ll have a great, healthy seasoning base that will amp up any dish. Adapted from Global Table Adventure.

• Ready In: 25 mins
• Yields: 5 cups

Ingredients

• 1  green pepper, cut in large chunks
• 1  red pepper, cut in large chunks
• 1  red onion, cut in large chunks
• 3  green onions, sliced
• 2  tomatillos, quartered
• 2  roma tomatoes, quartered
• 1⁄2 bunch cilantro, roughly chopped
• 1⁄2 bunch parsley, roughly chopped
• 6  garlic cloves, quartered
•  salt and pepper (optional)

Directions

1. Roughly cut up all ingredients.
2. Toss the wettest ones in a large food processor and give them a couple of quick pulses. This moistness will help process the rest of the ingredients(the tomatoes and tomatillos).
3. Next, add the herbs – parsley and cilantro.
4. Then, add as many of the other ingredients as you can fit.
5. Give the processor several whirs and stirs. Keep adding whatever didn’t fit before and pulse until you get a coarse blend. Some sofritos are really chunky, some are like a paste. You decide.
6. Season with salt and pepper if you like, but it may be best to season the dish it goes in, in order to have more control.
7. Refrigerate and use as needed.