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| Home -> [Central American, Herbs & Spices, North American, Puerto Rican, Seasonings] -> [Sofrito Recipe] |
Sofrito
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Central American, Herbs & Spices, North American, Puerto Rican, Seasonings |
Rating: |
0 |
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Ingredients:
| 2
| | Bell peppers, chopped | | 2
| | Tomatoes, chopped | | 1
| | Medium-size onion, chopped | | 3
| | Cloves garlic, crushed | | 2
| | Sprigs fresh coriander | | 1
| | Sprig parsley | | 1
| tbsp | Lard | | 1
| tsp | Cleaned achiote | | 1/4
| lbs | Ham, minced | | 1/4
| lbs | Salt pork, minced |
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Procedures:
| 1 | Place the bell peppers, tomatoes, onion, garlic, coriander, and parsley in a blender and mix until a smooth paste. | | 2 | (this can be kept in the refrigerator in a sterilized glass jar). | | 3 | Heat the lard in a skillet and add the achiote, which has been cleaned and picked over. | | 4 | Cook over medium heat for 10 minutes, until the oil has taken on a orangish hue. | | 5 | (this oil can be prepared in advance and kept in the refrigerator). | | 6 | When ready to prepare a dish calling for sofrito, saute the vegetable and herb mixture in the oil, along with the ham and salt pork. | | 7 | Be sure that they saute and do not fry. | | 8 | chopped stuffed olives and a pinch of dried oregano may be added to the sofrito before using it in a variety of puerto rican recipes. | | 9 | Makes 1 ?cups. |
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