Monday, May 7, 2012

Sofrito

I'm not cheating you guys out of a recipe. Promise! We're just laying the foundations here. Everyone needs a good foundation to their kitchen empire. Be patient. I think you'll like Wednesday.

Sofrito is a base. It's usable in lots of different applications. Like casseroles, paellas, stews, enchiladas, and anything else with a good sauce component. 

You can buy this stuff in a jar at the grocery store, or you can make it yourself. 

Guess which one we go for??

It's super easy - And it involves an electric appliance with metal blades. Which means Mr. S is totally excited to help.

Gather your veggies. (Yes, this is a vegetarian sauce. Quit bellyaching.)


Chop them all up! You don't have to worry about size, it's all going into the food processor.


(There's a missing vegetable in all these pictures. We forgot it and then had to go back and re-blenderize everything. Can you guess what it is?)

All the veggies go into the chopper bowl.


And get blenderized to bits!


(Figured out what's missing yet?)

If you forget one of the veggies - like the ONION!! - you need to blenderize it and then add it in.....

We can ours in old pasta sauce jars to use for later cooking adventures.


Sofrito 
Makes - 2 pasta sauce jars full (or about 1 qt)
Adapted from Hector Rodriguez

2 red peppers 
2 green peppers
1 bunch of cilantro
1 jalapeno pepper (or serrano if you like it spicy)
2 large tomatoes
1 head of garlic
2 white onions

Chop everything into large-ish pieces. Put it all in a food processor (you might have to do this in batches). Blitz till smooth. 

Jar and you're ready to use!

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