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Sofrito
          

This is a multi-purpose pureed vegetable sauce used by Latin cultures from Cuba to Puerto Rico to Spain. Everyone seems to have their own version of it – and here is mine:


      Ingredients

1 red bell pepper, cleaned and chunked
1 medium onion, peeled and chunked
4 cloves garlic, peeled
1/3 cup fresh cilantro leaves
½ teaspoon salt
¼ teaspoon cayenne pepper
About ¼ cup olive oil


      The Recipe

In a food processor or blender, place all ingredients except the olive oil. Process until fine and with the processor running, drizzle in the olive oil until well blended.
This is so fresh tasting and so packed with flavor with the garlic and cilantro and the blast of cayenne – and so healthy!
I spooned some on the tops of grilled chicken and it was excellent. You can spoon it on top of so many things like meats, vegetables, roasted potatoes, scrambled eggs…It also makes a great dip. I'm going to toss some sofrito with steamed rice next.
Stores in the fridge for a week. Best served at room temperature.


 

 

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Copyright © by Robin Benzle. All Rights Reserved