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| 2 med |
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Spanish Onions, cut into large chunks |
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| 3-4 |
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Italian frying peppers or cubanelle peppers |
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| 16-20 cloves |
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Garlic, peeled |
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| 1 lg bunch |
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Cilantro, washed |
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| 7-10 |
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Ajices dulces (cachucha or ajicitos) |
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| 4 leaves |
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Culantro, or more cilantro |
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| 3-4 |
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Ripe plum tomatoes, cored and cut into chunks |
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| 1 lg |
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Red bell pepper, cored, seeded and cut into large chunks |
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| 1 |
Chop the onion and cubanelle or italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. |
| 2 |
May freeze sofrito in 1/2 cup batches in sealable plastic bags. Add straight from freezer to the pan. |
| 3 |
If ajicitos or culantro are not available, up the cilantro (to 1 1/2 bunches), and add a pinch of cayenne pepper. Culantro is not cilantro. Culantro is like cilantro times ten. |
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| Yield: 4 cups |
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| Recipe Source |
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Author: Daisy Martinez Source: Daisy Cooks!
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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