| Ingredients: |
- 2 Bell peppers, chopped
- 1 Sprig parsley
- 2 Tomatoes, chopped
- 1 Tbs Lard
- 1 Medium-size onion, chopped
- 1 tsp Cleaned achiote
- 3 Cloves garlic, crushed
- 1/4 lb Ham, minced
- 2 Sprigs fresh coriander
- 1/4 lb Salt pork, minced
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| Directions: |
- Place the bell peppers, tomatoes, onion, garlic, coriander, and parsley in a blender and mix until a smooth paste. (This can be kept in the refrigerator in a sterilized glass jar.) Heat the lard in a skillet and add the achiote, which has been cleaned and picked over. Cook over medium heat for 10 minutes, until the oil has taken on a orangish hue. (This oil can be prepared in advance and kept in the refrigerator.) When ready to prepare a dish calling for sofrito, saute the vegetable and herb mixture in the oil, along with the ham and salt pork. Be sure that they saute and do not fry.
- Chopped stuffed olives and a pinch of dried oregano may be added to the sofrito before using it in a variety of Puerto Rican recipes. Makes 1 1/2 cups.
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