Sofrito Base Recipes

SOFRITO

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.

MEXICAN ESSENTIALS: SOFRITO SAUCE BASE

Steps:

• 1. PREP/PREPARE
• 2. I listed cumin as an optional item; however, to me it is not optional... it is a necessity.
• 3. Gather your ingredients (mise en place).
• 4. Add the butter and oil to a skillet over medium-low heat.
• 5. When the butter melts, give the pan a swirl to mix the oil and butter, then add the onion, garlic, bell pepper, bay leaves, and rosemary.
• 6. Cook over low heat, until the onions are soft and translucent, but not brown, about 12 - 15 minutes.
• 7. Chef's Tip: The secret to a flavorful sofrito, is to let the veggies slowly cook and release their flavors. This sauce should never come to a boil.
• 8. Add the wine and allow to cook for an additional 4 - 5 minutes, then add the tomatoes, and simmer over low heat for an additional 40 - 50 minutes.
• 9. Chef's Note: While the sauce is simmering, add some salt, and other optional spices, to taste.
• 10. Fish out the bay leaves and keep cool until needed. It will keep a week in the fridge, and several months in the freezer.
• 11. PLATE/PRESENT
• 12. Use as a base sauce for a yummy paella, spooned over rice, or in any South-of-Border recipe. Enjoy.
• 13. Keep the faith, and keep cooking.

BASIC SOFRITO

Steps:

• Use the sofrito with rice, stews, beans, or a protein, and enjoy.

SOFRITO: A BASE FOR MANY DISHES

Steps:

• In a sauce pot set on medium, cook the bacon in the olive oil for 30 seconds. Add red and yellow peppers, onions, and garlic, and saute until soft. Add the habanero, jalapeno, and saffron, cook for 1 minute. Add the sherry and cream if desired. Reduce by 1/4, cool and puree in a blender.