Puerto rican green sofrito

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

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