Wednesday, August 19, 2009
Sofrito... one of the staples in Spanish cooking. This was one of the first recipes my mother in-law taught me because it goes in just about EVERYTHING!! The best thing about it, once you make it, throw it in a big container and freeze it. Then, when you need it, chop off what you need and it'll thaw right in the pan.
2 green peppers
1 bunch cilantro
3 medium spanish onions
2 bulbs of garlic, peeled
Chop onion and garlic into chunks that will fit in a food processor or blender. Add all ingredients to blender and blend until well combined.
Pour in a freezer proof rectangular 13x9 container and cover with plastic wrap. Store in freezer.Print this post