Sofrito Salsa Recipes

SOFRITO SALSA

Steps:

• In a large deep pan or pot cook the onion over meduim heat for 5 minute.
• Add the peppers, oregano and cumin. Stir over medium heat for 5 minute then add the garlic and stir for 5 minute longer, until the peppers are tender/crunchy.
• Add the chopped tomato and continue stirring for 5 minutes.
• Take off the heat and cool slightly, then process in a food processer with the cilantro leaves. (You may have to do this in 2 batches).
• Pulse until it reaches a coarse chop. Do not puree. Let cool and season with salt and pepper.
• Freeze in one cup batches and use as a salsa with commercial salsa mixed in a tablespoon at a time to taste.

TRADITIONAL SPANISH SOFRITO

Steps:

• Gather the ingredients. Finely dice the onions, garlic, pepper, and tomatoes.
• Place a large, heavy-bottomed frying pan over medium heat and add the olive oil, turning the pan to coat the bottom evenly.
• When the oil is hot, add the onions and sautee them until transparent.
• Add the long green pepper and continue to saute for another 5 minutes. Stir constantly to avoid burning the vegetables, and reduce the heat if necessary.
• Add the garlic and sautee for a minute.
• Next, add the tomatoes and paprika, and reduce the heat to medium-low. Stir often and continue to cook for around 15 minutes, or until the mixture takes on the consistency of a thick sauce.
• Pour the finished sofrito into mason jars and store in the fridge for up to a week.

SOFRITO

Steps:

• In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.

MOM'S HOMEMADE SOFRITO

Steps:

• Blend onions, red bell peppers, green bell peppers, cilantro, and garlic in a blender, in batches if necessary, into a smooth paste.