Yield: 1 cup
|2 tablespoons||Olive oil|
|Finely chopped (1/2 cup)|
|1 bunch||Scallions, trimmed|
|4||Garlic clove(s), minced|
|1||Green bell pepper|
|¼ cup||Cilantro, chopped|
|Finely chopped (opt)|
|½ teaspoon||Salt or to taste|
|Black pepper to taste|
Heat the olive oil in a non-stick frying pan. Add the onion, scallions, garlic and bell pepper. Cook over medium heat until soft and translucent but not brown, about 5 min, stirring with a wooden spoon.
Stir in the cilantro, parsley, culentro, salt and pepper. cook the mixture for a minute or two longer. Correct the seasoning, adding salt and pepper to taste.
Transfer to a clean glass jar. Refrigerated, it will keep for up to 1 week.
Note: Use sofrito as a starting point for soups, stews, and rice dishes. Add it to your favorite tomato sauce for pasta.
Note: To make Salsa Verde, mince ¼ cup flat-leaf parsley as finely as possible. Wrap the parsley in a clean dishcloth. Tightly twist the cloth to wring out the parsley juice into the salsa. This gives the sauce a rich green hue. Stir in 1 tbs finely chopped capers, 1 tbs chopped pitted green olives, and 1 tbs butter and cook for 1 min more. Goes great with grilled seafood. Refrigerated, it will keep for up to 1 week.
The Caribbean Pantry Cookbook
by Steven Raichlen
Submitted By DIANE LAZARUS On 12-13-95