by kirra » Sun Nov 15, 2009 3:19 pm
Authentic Sofrito
When making sofrito, make plenty, and freeze it in ice cube trays - once frozen dump into a large freezer bag and freeze (I like to double bag mine and squeeze out as much air as possible). That way you can have a stash in the freezer and only use what you need without any spoilage. Sofrito can be be refrigerated up to a week but then must be frozen. Even with store bought sofrito, if the entire jar won't be used anytime soon - freeze it.
We find it hard in the states to find the right peppers - Italian cubanelle peppers, so we settle for a bit extra bell pepper. I also like to sprinkle cheyenne pepper - just a bit, for that 'kick'. It is also hard to find recao - use cilantro instead.
Ingredients:
1 bunch Cilantro
1 bunch recao
1 head of garlic
3 large onions
1 lb. ajÃes dulces
2 cubanese peppers or 2 large bell peppers
½ cup olives with pimientos
1 sm jar roasted red peppers
1 tbsp. cappers
2 tbsp. crushed oregano
1 tbsp. salt
1 tsp. black pepper
1 tsp. cheyenne pepper (optional)
1 cup Extra Virgin Olive Ooil
Preparation:
Prepare the ingredients - peel, wash, seed and coarsely chop, what needs to be and just dump it all in the blender or food processor, in batches. Dump in a bowl and mix well. Freeze in ice-cube trays, then dump in a double freezer bag. That's all!
Note that thyme, rosemary, celery and tomato or tomato sauce are not a traditional ingredient in sofrito. Tomatoes might be called for in a recipe but are a separate ingredient. I always have canned Italian Style tomatoes to use in rice and beans.
You might not find all the ingredients, just use what you have, onions, garlic, and bell pepper are a must. Even though this recipe includes olives and capers I always add whole olives and capers to the dish.
[b][size=150]Authentic Sofrito[/size][/b]
When making sofrito, make plenty, and freeze it in ice cube trays - once frozen dump into a large freezer bag and freeze (I like to double bag mine and squeeze out as much air as possible). That way you can have a stash in the freezer and only use what you need without any spoilage. Sofrito can be be refrigerated up to a week but then must be frozen. Even with store bought sofrito, if the entire jar won't be used anytime soon - freeze it.
We find it hard in the states to find the right peppers - Italian cubanelle peppers, so we settle for a bit extra bell pepper. I also like to sprinkle cheyenne pepper - just a bit, for that 'kick'. It is also hard to find recao - use cilantro instead.
[b]Ingredients:[/b]
1 bunch Cilantro
1 bunch recao
1 head of garlic
3 large onions
1 lb. ajÃes dulces
2 cubanese peppers or 2 large bell peppers
½ cup olives with pimientos
1 sm jar roasted red peppers
1 tbsp. cappers
2 tbsp. crushed oregano
1 tbsp. salt
1 tsp. black pepper
1 tsp. cheyenne pepper (optional)
1 cup Extra Virgin Olive Ooil
[b]
Preparation:[/b]
Prepare the ingredients - peel, wash, seed and coarsely chop, what needs to be and just dump it all in the blender or food processor, in batches. Dump in a bowl and mix well. Freeze in ice-cube trays, then dump in a double freezer bag. That's all!
Note that thyme, rosemary, celery and tomato or tomato sauce are not a traditional ingredient in sofrito. Tomatoes might be called for in a recipe but are a separate ingredient. I always have canned Italian Style tomatoes to use in rice and beans.
You might not find all the ingredients, just use what you have, onions, garlic, and bell pepper are a must. Even though this recipe includes olives and capers I always add whole olives and capers to the dish.