But what to make with all this fresh goodness? I am always on the look out for new recipes to try, so when a friend mentioned Chef Daisy Martinez's Sofrito recipe as her go to, I knew I had to check it out. What a terrific way to harness the wonderful bounty and carry it into the colder months. Use sofrito for a soup, a stew, a bubbly pot of beans, braised chicken, carne guisada, yellow rice, ropa vieja…the possibilities are endless! Running late? I can have a pot of white rice, some pollo guisado, and a fresh steamed vegetable or salad in 45 minutes, after pulling out a bag of frozen sofrito from the freezer! Wholesome, delicious, nutritious food quick, easy, and very healthy! Sofrito RULES!!
Sofrito (Makes About 4 Cups)
Ingredients
2 large Spanish onions, trimmed and cut in large chunks
3 large Cubanelle peppers, trimmed and seeded
1 cup garlic cloves, trimmed
2 large sweet red bell peppers, trimmed and seeded
1 ¼ cup ajicitos dulces, trimmed
2 plum tomatoes, trimmed and cut in large chunks
4 culantro leaves
1 large bunch of cilantro, rinsed, dried, and roughly chopped
Directions
1. Place the onion, Cubanelle peppers, and garlic in a food processor, and puree. With the motor running, add the sweet red bell peppers, ajicitos, and plum tomatoes. You make have to remove some of the puree into a bowl if you cannot fit the remaining ingredients into your work bowl.
2. Add the remaining culantro and cilantro and process until smooth. If you have removed some of the sofrito, combine the contents of the workbowl with the rest of the puree and stir to combine. Measure out in 1 cup measures into freezer bags and place in freezer to be used as necessary.
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