Sofrito/Recaito
If you go by Goya, is recaito, but this is what I've grown up knowing as sofrito. I guess mine is sofrito minus the tomatoes. For those that don't know, this is a jerk, pesto, all-purpose paste/sauce for Puerto Ricans. It's used to flavor meats, rice, soup, or anything else.
Ingredients (for about a quart)
Roughly chop all of the vegetables and pulse in a food processor or blender. When mostly chopped, drizzle in olive oil until the consistency is smooth. Add in salt and pepper to taste. (Honestly I've never measured, I just put in 5 or so grinds of each.)
**If you want to make traditional sofrito, you'd add one red bell pepper and one tomato.
Ingredients (for about a quart)
1-Medium Yellow Onion
1-Green Pepper
3-4 Cloves of Garlic
1-Bundle of Cilantro
1-Chipotle Pepper
1-tsp of Extra Virgin Olive Oil (or more as needed)
Salt and Pepper to taste
Roughly chop all of the vegetables and pulse in a food processor or blender. When mostly chopped, drizzle in olive oil until the consistency is smooth. Add in salt and pepper to taste. (Honestly I've never measured, I just put in 5 or so grinds of each.)
**If you want to make traditional sofrito, you'd add one red bell pepper and one tomato.
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