Sofito

Sofrito

  • 1 bunch Cilantro
  • 8 leaves of culantro (if you can't find add some extra cilantro)
  • 1 head of garlic
  • 2 large onion
  • 1/2 lb. sweet chili peppers
  • 2 large green bell peppers
  • ½ cup olives with pimientos
  • 1 sm jar roasted red peppers
  • 1 tbsp. cappers
  • 2 tbsp. crushed oregano
  • 1 tbsp. salt
  • 1 tsp. black pepper
  • 1 cup EVOO (extra virgin olive oil)

Rinse, peel and chopp vegetables. Combine in food processor and puree.

Spoon into ice tray and freeze. Store cubes in zip-loc bag. Each cube measures 1 tbs.
 
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