Recipes for a really good "sofrito"???

Answer 1

Basic Sofrito Recipe:

Ingredients:

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)

METHOD:

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.

A 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.
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SOFRITO CUBANO

Yield: 6 servings

INGREDIENTS:

2 tablespoons vegetable oil
1 medium onion, chopped
1 green bell pepper, seeded and chopped
5 cloves garlic, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 teaspoon dried oregano, crushed
2 bay leaves
2 tomatoes, chopped (optional)
3/4 cup canned tomato sauce

DIRECTIONS:

Heat oil in a skillet over medium-high heat. Add onion and garlic, and cook until onion is translucent. Add the bell pepper, and saute until tender. Season with salt, pepper, cumin, oregano and bay leaves. Continue cooking until the mixture looks like a yummy green paste with oil around it. Stir in the tomatoes, if using, and cook stirring until all of the liquid is released. Gradually stir in the tomato sauce simmer until the sauce looks really red. Taste, and adjust seasonings if desired. Remove bay leaves.

Now the sauce is done. You can add it to meat, rice, beans fish or potatoes. Thin the sauce down if necessary with water, wine, beer, or whatever is handy.

Answer 2

If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 ½ bunches.

2 medium Spanish onions, cut into large chunks
3 to 4 Italian frying peppers or cubanelle peppers
16 to 20 cloves garlic, peeled
1 large bunch cilantro, washed
7 to 10 ajices dulces (see note below), optional
4 leaves of culantro (see note below), or another handful cilantro
3 to 4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored, seeded and cut into large chunks


Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. Freeze sofrito in ½ cup batches in sealable plastic bags. They come in extremely handy in a pinch. You can even add sofrito straight from the freezer to the pan in any recipe that calls for it in this book.
Pantry Notes: Ajices Dulces, also known as cachucha or ajicitos are tiny sweet peppers with a hint of heat. They range in color from light to medium green and yellow to red and orange. They add freshness and an herby note to the sofrito and anything you cook. Do not mistake them for Scotch bonnet or Habanero chilies (which they look like)--those two pack a wallop when it comes to heat. If you can find ajicitos in your market, add them to sofrito. If not, up the cilantro and add a pinch of cayenne pepper. Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro times ten. It is a nice, not essential addition to sofrito.

Answer 3

Sofrito Rojo

1 medium onion, peeled

2 large cloves garlic, peeled

1 sweet yellow pepper, stemmed and seeded (aka: frying pepper, banana pepper)

1 Anaheim chile pepper, stemmed and seeded

1 small mild red chile, stemmed and seeded

1 jalapeno, stemmed and seeded

1/4 cup packed fresh oregano leaves

1/4 cup olive oil

1 Tablespoon annatto seeds

1/2 teaspoon salt

2 Tablespoons tomato paste

Coarsely chop the onion, garlic, peppers and chiles; transfer to the bowl a food processor, along with the oregano leaves. Use pulses to chop further until the mixture is minced but not pureed. Set aside.

Combine the olive oil with the annatto seeds in a small skillet. Heat over medium-high heat for 3 to 5 minutes, until the oil takes on a deep golden color. (Watch for spattering as the oil heats.) Remove from heat and allow to cool slightly.

Strain this flavored oil into a larger skillet set over medium heat; mix in the vegetables from the food processor. This might make you cry, use the exhaust fan and avoid breathing in the steam. Stir frequently to cook the vegetables without browning until tender, about 10 minutes. (The vegetables will release a good bit of liquid at first so you won't need to stir as much but watch closely as this liquid evaporates.) Remove the skillet from the heat but leave the stove on. Stir in the salt and the tomato paste, working the paste into the vegetables with the back of a wooden spoon. Return the skillet to the heat; stir and fry for 2-3 minutes more.

Makes about 3/4 cups.

Answer 4

Sofrito from Corfu - (Kerkyraiko Sofrito)

1kg boneless beef fillets (leg part preferred)
1 onion, finely cut
2 garlic cloves, mashed
1 glass of white wine
Rosemary
Marjoram
2 bunches of parsley
Salt
Pepper
Flour for coating the fillets
olive oil for frying

Coat the fillets with flour and fry slightly on both sides. Add olive oil in a saucepan and sauté onion. Add rosemary, marjoram, garlic and white wine. Cut the stems of both the parsley bunches, tie them and add them in the saucepan. Add meat fillets and simmer until the sauce thickens and meat is tender. Remove parsley stems from the saucepan, serve meat in a platter and pour the sauce over them. Cut the parsley leaves finely and dredge them over the fillets. Serve fillets with mashed potato or rice.

Answer 5

Sofrito Cubano:

40 min 10 min prep
1 jar of condiment

30 cherry tomatoes, chopped
3 green bell peppers, chopped (we always use a combination of all three) or yellow bell peppers or red bell peppers (we always use a combination of all three)
3 large onions, chopped
10-12 garlic cloves, chopped (or more if desired)
2-3 bay leaves (to taste)
1 pinch ground cumin (to taste)
1 pinch dried oregano (to taste)
3/4 cup amontillado sherry wine (to taste)
4-6 tablespoons olive oil
1 pinch saffron
capers (to taste) (optional)
pimento stuffed olives (to taste) (optional)
salt (to taste) (optional)
fresh coarse ground black pepper (to taste) (optional)
1 pinch red pepper flakes (to taste, added for personal preference)

1. Sautee tomatoes, peppers, onion, garlic, bay leaves, cumin and oregano in oil slowly until all vegetables are limp.
2. Add Sherry and let simmer.
3. If you add the salt, taste beforehand as you might not need it at all.

Answer 6

Sofrito
1/2 onion, chopped
1 Italian frying pepper, seeded and chopped
2 cloves garlic, chopped
2 sweet chile peppers, seeded, chopped
1/4 cup chopped fresh cilantro leaves

Combine all ingredients in a jar of a food processor. Use as directed in recipes


GREEN SOFRITO
INGREDIENTS
2 green bell peppers, seeded and chopped
1 red bell peppers, seeded and chopped
10 ajies dulces peppers, tops removed
3 medium tomatoes, chopped
4 onions, cut into large chunks
3 medium heads garlic, peeled
25 cilantro leaves with stems
25 leaves recao, or culantro
1 tablespoon salt
1 tablespoon black pepper
DIRECTIONS
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 ziplock freezer bag, and use as needed, or freeze in portions.

Answer 7

Cuban Sofrito
5 slices ham or bacon, cut up
1 hot chorizo, cut up
2 tbsp olive oil
2-3 tsp. each vinegar and dry sherry
1 onion
1/2 diced green pepper
1/2 tsp each ground cumin, oregano, garlic powder
1 tsp salt

Fry bacon in olive oil
Add salt and onion, cook until brown
Add green pepper, herbs, chorizo, sherry and vinegar.
Cook uncovered until chorizo melts and all is blended.

Answer 8

Massage oils, aroma candles and some Barry White. Unless "sofrito" is actually something you eat. If so, please ignore the first thing I said.

Answer 9

man, just buy the frozen Goya kind
for the time I save, I can make do with that

Answer 10

www.recipezaar.com has 14 recipes for it...free site.