Sofrito
Ingredients
- 1/2 c of grapeseed oil
- 1 shallot
- 2 plum tomatoes (optional, for a red sofrito)
- 1 bunch of cilantro
- 3 leaves of culantro
- 1 tablespooon of fresh oregano
- 1 tablespoon of fresh parsley (optional)
- 3 plum tomatoes
- seasonings
- achiote powder or paprika
- annato
- cumin or cumin seeds (optional)
- salt & pepper
- bay leaf
Preparation
Peel onion & shallot and chop in large pieces
Core tomato, bell pepper, and aji dulce and chop in large pieces
Finely dice onion, shallots, & peppers in a food processor
Add the remaining ingredients except for seasonings and oil to the food processor until all ingredients are finely diced and combined
Heat grapeseed oil on medium heat, and add the sofrito to the pan. Season to taste and cook for 15 to 30 minutes until thick. If using bay leaf, remove once done cooking
Place in airtight container and freeze until ready to use. Can be refrigerated for up to 1 week