Sofrito Recipe 5 medium yellow onions 3 large green bell peppers 2 medium size red bell peppers 20-30 Stems of recao (culantro) 40-60 stems of cilantro 1 teaspoon of salt ½ cup of olive oil 20-25 ajies dulces peppers 4 heads of garlic Directions Soak the garlic heads in water (fully covered), so they’ll be easier to peel, and set aside. Remember this; garlic is good for the nails. It makes them harder. Fully wash the peppers, the culantro, ajies and recao. Remove all the seeds and stems by carefully removing them with a sharp knife. Slice the peppers into long strips about 1/4" wide in length. Cut into 6 to 8 pieces each chunk. Drain the water from the garlic and peel each garlic tooth. Mix all vegetables (peppers, ajies, onions, garlic, cilantro and recao) and oil in a blender or a food processor. Start with the onions then the garlic. Then add peppers, the culantro and recao. You might have to fill the blender more than once. Mix all ingredients until everything is pureed and pour the sofrito into a large mother bowl and add the salt. Mix thoroughly until the salt is evenly distributed to all the sofrito. Put a small amount of the sofrito in a container or tupperware bowl (in the refrigerator) for your everyday use. Store the rest in the freezer for later or put in ice cube trays; and remove each cube as needed. This keeps it from spoiling down under. Depending on your trays, each cube is about 2 tbsp. of sofrito.
Posted on: Wed, 31 Jul 2013 16:00:45 +0000
Trending Topics
Recently Viewed Topics
© 2015