Sofrito
 

*** i pretty much use this on everything except sweets.


Sofrito
1 bunch of cilantro (washed)
1 bunch of green onions (roots removed)
1 bulb of garlic (paper removed)
1 large green pepper (seeded)

olive oil


take the first 4 ingredients and mush up in a food processor or blender.
leave chunky.
place in a plastic container, cover with oil.
can be left on the kitchen counter for weeks and weeks.

i wanted to add---that you can freeze the sofrito before adding oil. just plop in freezer. when ready to use, put in monkey dish, add oil and leave out indefinitely.. just keep adding to it.

You don't use ricow

Wow, this sounds good! Gonna try it!

i now make sofrito butter.
i add a few dollops of sofrito to a stick of softened butter and mix.
(omit the oil)
keep on the counter to use whenever i want to make a butter gravy or fry eggs up in the butter..
** i also vary the bell pepper. either a sweet red, or yellow or orange will be just as good, if not better! :thup:
pretty darn awesome!

It's kinda like pico de gallo -- sound great!

Yum! I'll try this next weekend , after I have been to market.

hiya Lynne :rose:


I've made sofrito before, but used *sweet* mature onions. Wasn't sure about using green onions/scallions, because I thought it might taste bitter. Nope; green onions tasted great. Better than great :thup:.

Another thing .. I'm guessing you used the whole cilantro .. stems and leaves. ???? . I've read so many recipes that called for meticulously cutting the leaves off from the stems. Errrmmm .. what a waste, IMO :o .. the stems have so much flavour!!!


Doreen

Er ... I think this might be a recipe for botulism. I'd stick with the freezing idea.

yes on the stems and leaves with the cilantro.
if they sold the roots on the plants, i would probably grind those up, too.

been making this for a few years now and never had botulism.
it's never gone bad, and it's been sitting on my counter now for a few years. i just keep throwing in a stick of butter and a dollop or two of the raw herbs.

i froze the sofrito before adding butter and the result was that it became very watery and the vegetables weeped...
it's still good, you just have to squeeze the water out from time to time.
or you can put them in a sieve and let them drain...

but since vegetables are primarily water, i would think you will never totally get the water out of it.

when i see water accumulated in my container on the counter, i just drain it in the sink, without the butter falling out. :thup:


** oh and in the last batch i made up, i used some habanero peppers and a couple of plum tomatoes... it was just as awesome!

Yum!
 

Cilantro is one of my family's all time favourites!
I'll be making me a batch o' this today!
Thanks, Lynn :wave:

you think this would be too strong to dip chix wings in?
we dip meat in it..

My boyfriends mom also uses tomatillos in the sofrito and freezes them in an icecube tray and pops em out and puts em in a bag in the freezer it makes EVERYTHING taste good! yum

another thing she would make was crushed up garlic and oregano and pour hot olive oil in the mixture to cook the garlic. SO GOOD!

PG I just HAD to come back to this post to tell you I finally got around to trying your sofrito and it is simply AMAZING!!!!!!! I can see all sorts of recipes spinning off with this mixture added. Tonight a made a wonderful avocado/tomato salad with it to go with two grilled prime rib steaks. MAN, was it good! Thanks so much. Can't believe I printed it so long ago and have been missing out on this! Why did I wait so long? :)