Puerto Rican Green Sofrito Recipe
Yield: 1 cupRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
Cored, seeded
1 small: Onion, s
Finely chopped,
Finely chopped, 1/2 cup
1/4 cup: Cilantro, chopped
1 bunch: Scallions, trimmed
4: Culentro leaves,
Finely chopped,
Finely chopped, opt
4: Garlic clove, (s), minced
1/2 tsp: Salt or to taste,
1: Green bell pepper,
Black pepper to taste,
Directions:
Heat the olive oil in a non-stick frying pan. Add the onion,
scallions, garlic and bell pepper. Cook over medium heat until soft
and translucent but not brown, about 5 min, stirring with a wooden
spoon.
Stir in the cilantro, parsley, culentro, salt and pepper. cook the
mixture for a minute or two longer. Correct the seasoning, adding
salt and pepper to taste.
Transfer to a clean glass jar. Refrigerated, it will keep for up to 1
week.
Note: Use sofrito as a starting point for soups, stews, and rice
dishes. Add it to your favorite tomato sauce for pasta.
Note: To make Salsa Verde, mince 1/4 cup flat-leaf parsley as finely
as possible. Wrap the parsley in a clean dishcloth. Tightly twist the
cloth to wring out the parsley juice into the salsa. This gives the
sauce a rich green hue. Stir in 1 tbs finely chopped capers, 1 tbs
chopped pitted green olives, and 1 tbs butter and cook for 1 min
more. Goes great with grilled seafood. Refrigerated, it will keep for
up to 1 week.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 55
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp
scallions, garlic and bell pepper. Cook over medium heat until soft
and translucent but not brown, about 5 min, stirring with a wooden
spoon.
Stir in the cilantro, parsley, culentro, salt and pepper. cook the
mixture for a minute or two longer. Correct the seasoning, adding
salt and pepper to taste.
Transfer to a clean glass jar. Refrigerated, it will keep for up to 1
week.
Note: Use sofrito as a starting point for soups, stews, and rice
dishes. Add it to your favorite tomato sauce for pasta.
Note: To make Salsa Verde, mince 1/4 cup flat-leaf parsley as finely
as possible. Wrap the parsley in a clean dishcloth. Tightly twist the
cloth to wring out the parsley juice into the salsa. This gives the
sauce a rich green hue. Stir in 1 tbs finely chopped capers, 1 tbs
chopped pitted green olives, and 1 tbs butter and cook for 1 min
more. Goes great with grilled seafood. Refrigerated, it will keep for
up to 1 week.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 55
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp