Food&Wine Sofrito - Spanish & Latin American

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Food & Wine Sofrito - Spanish & Latin American

1/4 cup extra-virgin olive oil

1 large onion, finely chopped

8 large garlic cloves, minced

4 green bell peppers, chopped

2 jalapeños, seeded and minced

Large pinch of cayenne pepper

2 medium tomatoes—seeded and chopped, or one 28-ounce

can of peeled tomatoes, drained and chopped

Salt and freshly ground black pepper

1/2 cup chopped cilantro

 

 

 

 

Heat the olive oil in a large skillet. Add the onion

and cook over low heat until softened, about 4

minutes. Add the garlic, green bell peppers, jalapeños

and cayenne pepper and cook, stirring occasionally,

until the vegetables are softened, about 20 minutes.

Add the tomatoes and cook over moderately high heat,

stirring frequently, until the juices have evaporated,

about 7 minutes. Season with salt and black pepper and

stir in the cilantro.

MAKE AHEAD The sofrito can be stored in an airtight

container and refrigerated for up to 1 week.

 

MAKES ABOUT 4 CUPS

ACTIVE TIME: 25 MIN

TOTAL TIME: 40 MIN

 

Source: Recipe by Linda Japngie, Food & Wine Magazine,

November, 2004.

Formatted by Chupa Babi in MC: 07.12.07

 

Spanish and Latin American cooks use aromatic

sofritos—sautéed mixtures of herbs, peppers, garlic,

onions, spices and tomatoes—to flavor many dishes. You

can also stir them into omelets, soups and stews.

 

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