Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Italian peppers |
| ½ pounds | Green bell peppers |
| 3 eaches | Or 4 bunches \"cilantro\" (a.k.a. chinese parsley) |
| 4 eaches | Or 5 packages \"cilantro ancho\" (a wide leaf cilantro |
| 1 pounds | Garlic |
| 1 \N | Lb |
| 1 \N | Bn |
| 1 \N | Lb |
: (about 15 plants; pick all : -the leaves off
: discard the stems, for a : -cleaner batch)
: usually sold in plastic : -bags as the leaf
: is very oily and odiferous; : - about 15
: plants; wash carefully and : -thoroughly
: so all the dirt is removed) : onions (yellow or white or : -Vidalia or
: red - experiment; try : -yellow first)
: scallions (about 6 plants) : "aji gustoso" (this is : -small, pear-onion
: size green-pepper looking : -pepper; when
: cleaning use a small blade : -knife, cut
off the top, cut in half and remove the seeds and veins; this is arduous as the peppers are about the size of a pearl onion) Clean all very thoroughly. Puree all. It's about 6 pounds or about 3 quarts.
Refrigerate for about a month or freeze about a year.
Separate for refrigeration and for freezing. Use in place of garlic (about a tablespoon for each clove).Subj: Re:Palomillia(?) Steak???? Sofrito