Yield: 1 cup
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 1 small | Onion(s) |
| \N \N | Finely chopped (1/2 cup) |
| 1 bunch | Scallions, trimmed |
| \N \N | Finely chopped |
| 4 \N | Garlic clove(s), minced |
| 1 \N | Green bell pepper |
| \N \N | Cored, seeded |
| \N \N | Finely chopped |
| ¼ cup | Cilantro, chopped |
| 4 \N | Culentro leaves |
| \N \N | Finely chopped (opt) |
| ½ teaspoon | Salt or to taste |
| \N \N | 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
ISBN 1-885183-10-0
pg 55
Submitted By DIANE LAZARUS On 12-13-95