Anyone have a good sofrito recipe?

Question

And please don't link me to a recipe website, or give me a recipe from a website, but something that you know off the top of your head, because you love it so much, that you know it. Something your mom taught you, that your grandma taught her. Something so good that it's gonna make me cry. Anyone happen to know a Sofrito recipe that good? by chance?

Answer 1

My ex-mother-in-law used to put this stuff in a mortar and pestle and grind it up and then use it as a base to cook EVERYTHING!

garlic, onions, green bell peppers, tomato, pepper balls, salt

Answer 2

2 large cubanelle peppers or green peppers
1/2 bunch cilantro
6 sprigs recao (stems and leaves, a type of stronger spanish cilantro, use more cilantro is u can not find this)
1 large onion
3 garlic cloves
1 teaspoon oregano
5 ajies dulces, a type green peppers (these are tiny quarter sized peppers, but hard to find, use 'em if u got 'em, but don't worry if u d)

Not the one? See other Sofrito Recipes
Food Processor/Blender Main Dish
Caribbean Main Dish
Vegetables Main Dish
Vegetarian Main Dish
Wash, seed, peel and coursley chop everything.
Put in food processor or blender and puree until smooth.
Store in a glass jar (plastic will hold that strong cilantro scent forever!).
I freeze in an ice cube tray and store in a plastic bag until I need them. 1 cube works for 1 tbsp even though its a little more.

Answer 3

Basic Sofrito Recipe:

3- large green peppers
5- medium size head of garlic
4- large onions
1- bunch of cilantro
1/2- vegetable oil
Add these items from your own "hortaliza"...
50- recao leaves
20- ajies dulce (small sweet cooking peppers)

Place all the ingredients in a blender or food processor and chop coarsely. Add in the water a small amount at a time.Pour this mixture into icecube trays and freeze. Anytime you are going to cook some asopao, habichuelas, arroz con gandules, or your own carne guizada, just throw in 1-2 cubes of Sofrito. Add this mixture (to taste) to bean dishes, stews, soups, and anything else you want to spice up.

My variation for arroz con gandules is adding chopped "salt pork" (tocino) and jamon de cocinar (smoked ham) (especially the cueros (skins) from the jamón), and covering the whole caldero (pot) with banana leaves. (You can't beat the flavor)

Note: In order to skin the garlic cloves easily, separate all cloves and place in warm water overnight or longer and the skins will come right off.

Answer 4

she basically hit it, just as long as there is a lot of onions and garlic. Its sorta like a Spanish mire poix