Yield: 1 cup
|2 tablespoons||Olive oil|
|1 medium||Onion(s), diced about 1 cup|
|½ \N||Green bell pepper, diced about 1/2 cup|
|½ \N||Red bell pepper, diced|
|\N \N||Extra garlic|
|1 \N||Bay leaf|
|¼ cup||(to 1/3 cup) chopped cilantro about 1/2 cup|
|4 \N||Garlic clove(s), minced|
|¼ teaspoon||Black pepper|
|1 teaspoon||Minced oregano|
|1 \N||Minced jalapeo pepper or|
|½ \N||Minced Scotch bonnet pepper|
|1 tablespoon||Tomato paste|
|½ cup||Chopped tomatoes|
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