March 23rd, 2009
by: Blue

In my kitchen sofrito makes its way into everything from rice to soup to beans to salsa to casseroles…the list is endless. Not only that, it freezes beautifully, so in a few minutes you can make enough sofrito to use in multiple dishes. Search for “sofrito” on this┬ásite for other recipes containing this delectable concoction!

2 medium onions, cut into large chunks
5-6 bell peppers, cored and seeded, cut into large chunks
16 to 20 cloves garlic, peeled
3 to 4 ripe plum tomatoes, cored and cut into chunks, or 1 can diced tomatoes
2 bunches cilantro, washed

Throw everything into a food processor and process until smooth (I don’t even remove the stalks from the cilantro). The sofrito will keep in the refrigerator for a few days, but I like to freeze it in 1/2 cup portions in those little ziploc snack bags – that way it is always ready for me to use whenever I want it – and I want it often!

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