Sofrito Sauce
A tasty Puerto Rican sauce using bell peppers, tomatoes, garlic and onions.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet bell peppers
chopped |
|
| 2 | each |
tomatoes
chopped |
|
| 1 | medium |
onions
chopped |
|
| 3 | cloves |
garlic
crushed |
|
| 2 | Sprigs |
coriander
fresh |
*
|
| 1 | Sprig | parsley leaves |
*
|
| 1 | tablespoon | lard |
|
| 1 | teaspoon | achiote paste | * |
| ¼ | pound |
ham
minced |
|
| ¼ | pound | salt pork |
|
Trans-fat Free, Low Carb
Directions
Place the bell peppers, tomatoes, onion, garlic, coriander, and parsley in a blender and mix until a smooth paste.
(This can be kept in the refrigerator in a sterilized glass jar.) Heat the lard in a skillet and add the achiote, which has been cleaned and picked over.
Cook over medium heat for 10 minutes, until the oil has taken on a orangish hue.
(This oil can be prepared in advance and kept in the refrigerator.) When ready to prepare a dish calling for sofrito, sauté the vegetable and herb mixture in the oil, along with the ham and salt pork.
Be sure that they sauté and do not fry.
Chopped stuffed olives and a pinch of dried oregano may be added to the sofrito before using it in a variety of Puerto Rican recipes.
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