Sofrito -Daisy

By pattie_d

Ingredients

• 2 medium Spanish onions, cut into large chunks
• 3 to 4 Italian frying peppers or cubanelle peppers
• 16 to 20 cloves garlic, peeled
• 1 large bunch cilantro, washed
• 7 to 10 ajices dulces (see note below), optional
• 4 leaves of cilantro (see note below), or another handful cilantro
• 3 to 4 ripe plum tomatoes, cored and cut into chunks
• 1 large red bell pepper, cored, seeded and cut into large chunks

Details

Servings 4
Adapted from daisycooks.com

Preparation

Step 1

Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. Freeze sofrito in ½ cup batches in sealable plastic bags. They come in extremely handy in a pinch. You can even add sofrito straight from the freezer to the pan in any recipe that calls for it in this book.