By Nettie Colón
- 1½ lbs. green bell peppers, deseeded and cut into medium
dice (for red sofrito, use red peppers instead of green)
- 6 oz yellow onion, peeled and cut into medium dice
- 3 oz garlic cloves
- 5 oz cilantro or parsley, rough chopped including stems
- 1½ oz sea salt or kosher salt
NOTE: the recipe is in weight and not in measurements. You’ll need a food weight scale, which is a great pantry must have!
In a large bowl mix the peppers, onions, garlic and cilantro or parsley.
In batches, process by pulsing until items are combined and look like a chunkier pesto. I recommend pulsing because it makes it easier to control and get the desired consistency as you go. Pulsing keeps from overprocessing ingredients and therefore maintains more flavor.
On the last batch of processing, add the salt and process as before.
Combine and mix all batches well and place into a mason jar or any other glass jar if you are going to leave it in the refrigerator. If you are freezing then I recommend a non-
glass container, ice cube tray, or delis that you can easily remove.
How To Use
Sauté in oil and go from there with the rest of your ingredients. No need to add salt to the dish unless it really needs it at the end.
Our secret to delicious stews, beans, rice, soups, and whatever else. The amount of salt is what helps preserve it and starts the seasoning process.
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