Difference between revisions of "Sofrito"
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| − | The following recipe has no pork and therefore it is not cooked before storing. This allows for a quicker preparation and also makes it [[ | + | '''Sofrito''' is a combination of ingredients used to give a distinctive flavor to many [[Cuisine of Puerto Rico|Puerto Rican]] dishes. It is mostly used when cooking legumes, rice dishes, soups and stews. The two main ingredients that give sofrito its characteristic flavor are: ''recao'' (also known as culantro) and ''ají dulce''. Ají dulce may be substituted for bell peppers. Sofrito is also traditionally made with salted [[pork|pork]], [[Ham|cured ham]], and [[Lard|lard]]. When pork is used the sofrito is cooked before storing. |
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| + | The following recipe has no pork and therefore it is not cooked before storing. This allows for a quicker preparation and also makes it [[Vegetarian cuisine|vegetarian ]] friendly. | ||
==Ingredients== | ==Ingredients== | ||
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Yield: 1 quart | Yield: 1 quart | ||
| − | *5 stems of fresh [[ | + | *5 stems of fresh [[Culantro|recao]] leaves (culantro), chopped |
| − | *1 small bunch of fresh [[ | + | *1 small bunch of fresh [[cilantro|cilantro]], chopped |
*3 Large plum tomatoes seeded and chopped | *3 Large plum tomatoes seeded and chopped | ||
| − | *1 head of [[ | + | *1 head of [[garlic|garlic ]] |
| − | *2 large Spanish yellow [[ | + | *2 large Spanish yellow [[Onion|onions]], chopped |
| − | *15 [[ | + | *15 [[Ají dulce|ají dulce]], seeded |
*1 large red bell peppers, seeded | *1 large red bell peppers, seeded | ||
*3 large cubanelle peppers, seeded | *3 large cubanelle peppers, seeded | ||
==Procedure== | ==Procedure== | ||
| − | #Grind the ingredients in a [[ | + | #Grind the ingredients in a [[Mortar and Pestle|mortar and pestle]] or [[Food Processor|food processor]], and store in the refrigerator or pour into ice cube trays to store in the freezer. |
* Two or three sofrito cubes can be used in recipes that serve 6 to 8 people that require sofrito. | * Two or three sofrito cubes can be used in recipes that serve 6 to 8 people that require sofrito. | ||
| − | [[Category:Puerto Rican | + | [[Category:Puerto Rican cuisine]] |
Latest revision as of 14:37, 10 May 2012
Sofrito is a combination of ingredients used to give a distinctive flavor to many Puerto Rican dishes. It is mostly used when cooking legumes, rice dishes, soups and stews. The two main ingredients that give sofrito its characteristic flavor are: recao (also known as culantro) and ají dulce. Ají dulce may be substituted for bell peppers. Sofrito is also traditionally made with salted pork, cured ham, and lard. When pork is used the sofrito is cooked before storing.
The following recipe has no pork and therefore it is not cooked before storing. This allows for a quicker preparation and also makes it vegetarian friendly.
Ingredients
Yield: 1 quart
- 5 stems of fresh recao leaves (culantro), chopped
- 1 small bunch of fresh cilantro, chopped
- 3 Large plum tomatoes seeded and chopped
- 1 head of garlic
- 2 large Spanish yellow onions, chopped
- 15 ají dulce, seeded
- 1 large red bell peppers, seeded
- 3 large cubanelle peppers, seeded
Procedure
- Grind the ingredients in a mortar and pestle or food processor, and store in the refrigerator or pour into ice cube trays to store in the freezer.
- Two or three sofrito cubes can be used in recipes that serve 6 to 8 people that require sofrito.
