MOM'S HOMEMADE SOFRITO
This is a paste I use mostly for making Spanish rice, but you may find other dishes to use it in as well. Store in the refrigerator.
Provided by Lisa Torres
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 48
Number Of Ingredients 5
Steps:
- Blend onions, red bell peppers, green bell peppers, cilantro, and garlic in a blender, in batches if necessary, into a smooth paste.
Nutrition Facts : Calories 15.6 calories, Carbohydrate 3.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 2.2 mg, Sugar 1.7 g
SOFRITO
Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.
Provided by FIVEBRIGS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 80
Number Of Ingredients 10
Steps:
- In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.
Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 89 mg, Sugar 0.8 g
EASY SOFRITO
"This is the one indispensable, universal, un-live-withoutable recipe. Having said that, it is incredibly easy to make with ingredients you can find at the supermarket. And if you can't find all the ingredients I list below see the note that follows for a very simple fix. What sofrito does is add freshness, herbal notes and zing to dishes-you can do that with the onion, garlic, bell pepper, cilantro and tomato alone. In my house, sofrito makes its way into everything from yellow rice, black bean soup, sauce for spaghetti and meatballs to braised chicken and sautéed shrimp. Not only that, it freezes beautifully, so in about In 10 minutes you can make enough sofrito to flavor a dozen dishes. I'm telling you, this stuff does everything but make the beds. You will change the way you cook. I guarantee it." ----Daisy Martinez
Provided by Vino p.o. prn
Categories Vegetable
Time 10m
Yield 4 cups
Number Of Ingredients 8
Steps:
- 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.
- *If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 ½ bunches.
BASIC SOFRITO
Steps:
- Heat the oil in a medium skillet over medium heat. Add the scallions, onions and tomato. Cook until the onions are soft and golden and the tomatoes have broken down, about 10 minutes, stirring often. Add cilantro, and salt and pepper.
- Transfer to a bowl. Use warm or at room temperature.
BASIC SOFRITO
Sofrito is a seasoned tomato-based sauce used as a foundation in Caribbean, Latin American, and Spanish cooking.
Provided by Hector Rodriguez
Categories Dinner Entree Sauce Ingredient
Time 15m
Number Of Ingredients 7
Steps:
- Use the sofrito with rice, stews, beans, or a protein, and enjoy.
Nutrition Facts : Calories 35 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 3 g, Fat 0 g, ServingSize 1 quart (8 servings), UnsaturatedFat 0 g
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