Basic sofrito
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | medium | Onion(s), diced about 1 cup |
| ½ | Green bell pepper, diced about 1/2 cup | |
| ½ | Red bell pepper, diced | |
| Extra garlic | ||
| 1 | Bay leaf | |
| ¼ | cup | (to 1/3 cup) chopped cilantro about 1/2 cup |
| 4 | Garlic clove(s), minced | |
| ¼ | teaspoon | Black pepper |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Minced oregano |
| 1 | Minced jalapeo pepper or | |
| ½ | Minced Scotch bonnet pepper | |
| 1 | tablespoon | Tomato paste |
| ½ | cup | Chopped tomatoes |
Directions
OPTIONAL
Heat the oil in a skillet over medium heat and cook, stirring, about 1 minute. Add the remaining ingredients. Continue cooking slowly for about 15 minutes.
Sofrito for Meat and Chicken: Substitute ¼ cup diced slab bacon plus 1 tbs oil for the oil in the basic recipe. Add 1 tbs tomato paste, cup chopped tomatoes, and ⅓ cup chopped pimiento-stuffed olives (opt).
Sofrito for Fish: Begin with the basic recipe but omit the red bell pepper, use 1 cup diced green bell pepper, and add cup chopped parsley, chopped cilantro, or a mixture of the two.
Sofrito to Use in Bean Dishes: Add cup diced slab bacon or ⅓ cup ground or diced baked to the basic recipe. When making black beans, simply use the basic sofrito without any meat.
Fine Cooking June-July 1995
Submitted By DIANE LAZARUS On 08-18-95