Yield: 1 Servings
|1 cup||Achiote oil **|
|2 \N||Green bell peppers; seeded, deribbed, and chopped|
|¼ cup||Mild green chilies; chopped|
|2 \N||Onions; chopped|
|6 \N||Garlic cloves; chopped|
|1 tablespoon||Chopped fresh oregano; or 1 tsp dried oregano|
|1 cup||Chopped fresh cilantro; or 2 tbsp dried cilantro|
|2 \N||Tomatoes; chopped|
|½ pounds||Cured ham; chopped|
My husband lived in Cuba as a child. I can give you a good Cuban version of sofrito. It's from "A Taste of Cuba," and we've enjoyed it many times.
Puree all the ingredients in a food processor. Place in a small saucepan and cook over medium heat for 15 minutes, stirring occasionally. Use in another recipe, or pour into glass jars, cover, and refrigerate until ready to use.
** To make achiote oil, heat 2 cups olive oil over low heat in a small saucepan. Add ½ cup achiote seeds and cook about 5 minutes, stirring occasionally, until a rich orange color is obtained. Remove the oil from the heat and let cool. Strain the oil through a sieve into a small jar and discard the seeds. Use the oil in another recipe, or store it in the refrigerator for later use.
Posted to TNT Recipes Digest by "Linda Lang" <llang@...> on May 5, 1998