Puerto rican green sofrito
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | small | Onion(s) |
| Finely chopped (1/2 cup) | ||
| 1 | bunch | Scallions, trimmed |
| Finely chopped | ||
| 4 | Garlic clove(s), minced | |
| 1 | Green bell pepper | |
| Cored, seeded | ||
| Finely chopped | ||
| ¼ | cup | Cilantro, chopped |
| 4 | Culentro leaves | |
| Finely chopped (opt) | ||
| ½ | teaspoon | Salt or to taste |
| Black pepper to taste | ||
Directions
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