Sofrito

By carvalhohm

Ingredients

• 1 large yellow onion
• 1 pimiento (Cubanelle) or substitute with green bell pepper
• 1 red bell pepper or 1 sm jar roasted red peppers
• 1 medium head of garlic (2 tbsp. minced garlic)
• 1 bunch of cilantro
• 12 ajíes dulces (hard to find and may skip)
• 6 leaves of recao-(Eryngium) (hard to find/skip)
• 1/4 cup Spanish olives, pitted
• 1 tbsp capers
• 2 tsp salt
• 1 tbsp black pepper
• 1 tbsp crushed orégano
• 1/2 cup olive oil

Preparation

Step 1

Wash, peel, seed and coarsly chop everything. Put in a blender and pureé.

Store in a glass jar covered in the refrigerator for later use. Freeze it in ice-cube trays and dump the frozen cubes in a freezer bag.

This will be fried in achiote oil or tocino as the first step in recipes.

This recipe makes about 2 large ice-cube trays.

Use about 3 cubes for rice or soup that will serve a family.