2008's Sofrito
While I pretty much struck out with my habanero and Caribbean style chiles, I had (and still have) an abundance of green peppers in the garden. I decided it was time to make another big batch of sofrito. I also used several fresh tomatoes from the garden as well.
I will be using this next week in a Cuban dish I have planned.
vegetable or olive oil
1 onion, chopped
4 small green bell peppers, seeded and chopped
4 cloves garlic, chopped
1 t oregano, rubbed
2 cups pureed fresh tomatoes
1 packet Goya sazon (optional)
adobo seasoning to taste (I used my homemade)
In a Dutch oven over medium heat, drizzle a little oil. Add onion and green pepper and cook about 10 minutes, or til softened.
Stir in garlic and oregano and cook another minute or so. Stir in tomatoes and remaining seasonings.
Cover and simmer for about 15 minutes. Taste and adjust as desired.
At this point, I cooled the sofrito completely, pureed it just til blended and poured it into a ziploc freezer bag and stuck it in the freezer til needed.
I will be using this next week in a Cuban dish I have planned.
vegetable or olive oil
1 onion, chopped
4 small green bell peppers, seeded and chopped
4 cloves garlic, chopped
1 t oregano, rubbed
2 cups pureed fresh tomatoes
1 packet Goya sazon (optional)
adobo seasoning to taste (I used my homemade)
In a Dutch oven over medium heat, drizzle a little oil. Add onion and green pepper and cook about 10 minutes, or til softened.
Stir in garlic and oregano and cook another minute or so. Stir in tomatoes and remaining seasonings.Cover and simmer for about 15 minutes. Taste and adjust as desired.
At this point, I cooled the sofrito completely, pureed it just til blended and poured it into a ziploc freezer bag and stuck it in the freezer til needed.
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