Mexican Essentials Sofrito Sauce Base Food

SOFRITO SAUCE

Steps:

• Combine all ingredients in electric blender; process until smooth.
• Cover and chill (or freeze up to 1 month).
• Yield: 2/3 cup.

MEXICAN ESSENTIALS: SOFRITO SAUCE BASE

Steps:

• 1. PREP/PREPARE
• 2. I listed cumin as an optional item; however, to me it is not optional... it is a necessity.
• 3. Gather your ingredients (mise en place).
• 4. Add the butter and oil to a skillet over medium-low heat.
• 5. When the butter melts, give the pan a swirl to mix the oil and butter, then add the onion, garlic, bell pepper, bay leaves, and rosemary.
• 6. Cook over low heat, until the onions are soft and translucent, but not brown, about 12 - 15 minutes.
• 7. Chef's Tip: The secret to a flavorful sofrito, is to let the veggies slowly cook and release their flavors. This sauce should never come to a boil.
• 8. Add the wine and allow to cook for an additional 4 - 5 minutes, then add the tomatoes, and simmer over low heat for an additional 40 - 50 minutes.
• 9. Chef's Note: While the sauce is simmering, add some salt, and other optional spices, to taste.
• 10. Fish out the bay leaves and keep cool until needed. It will keep a week in the fridge, and several months in the freezer.
• 11. PLATE/PRESENT
• 12. Use as a base sauce for a yummy paella, spooned over rice, or in any South-of-Border recipe. Enjoy.
• 13. Keep the faith, and keep cooking.

VERSATILE SOFRITO SAUCE

Steps:

• Enjoy!

AUTHENTIC PUERTO RICAN SOFRITO

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
• Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
• Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
• Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

SOFRITO

Steps:

• Separate and peel garlic cloves. Place garlic and remaining ingredients in a food processor; cover and process until finely chopped. , Use immediately or refrigerate for up to 1 week. May also be frozen in small portions in resealable freezer bags for up to 1 month.

SOFRITO

Steps:

• In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.

SOFRITO

Steps:

• Coarsely chop tomatoes, peppers, and onions. Combine with garlic and cilantro. In batches, pulse mixture in a food processor until finely chopped. In a large pot, heat olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25 to 30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months.