Sofrito
Author: 
Recipe type: Condiment & Seasoning
Cuisine: Latin American
Prep time: 
Total time: 
Yield: about 8 cups
 
Sofrito can be made with green or red peppers. I prefer the red for sweetness and color. When red peppers come into season, make a large batch of sofrito--enough to last the entire year--then freeze it. I add it to beans for a quick delicious side dish. I also like to add it to Latin inspired soups and sauces.
Ingredients
  • 2 T olive oil
  • 3 cups onions, minced
  • 3 cups red and green bell peppers, minced
  • 5 cloves garlic, crushed and minced
  • 1 cup cilantro, finely chopped
  • 1 cup tomato, cored, seeded and finely chopped
  • 1 lime, juice
  • 2 t salt
  • 2 t black pepper
Instructions
  1. Chop or process ingredients in a food processor and combine.
  2. Place sofrito in freezer safe bags, removing all air.
  3. Date and label.
  4. Freeze sofrito flat in the bags so that it is easy to break off frozen chunks as needed.
  5. Fresh sofrito will keep for about a week in the fridge.
Recipe by Local Global Kitchen at http://localglobalkitchen.com/sofrito-recipe/