SOFRITO

 

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Ingredients

  • 2 green bell peppers, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 10 ajies dulces peppers tops removed
  • 3 medium tomatoes, chopped
  • 4 onions, cut into large chunks
  • 3 medium heads of garlic, peeled
  • 25 cilantro leaves with stems
  • 25 recao leaves
  • 1 tablespoon of salt
  • 1 tablespoon of black pepper

Directions

  • in a food processor or blender combine all of the ingredients with a little bit of water.
  • Process to the consistency of semi-chuncky salsa (not watery) place when done in a ziplock freezer bag or a glass or plastic bottle and freeze until needed for cooking/

Notes

from Marisol, Michelle and Thalia

Categories: Salsa  Vegetable 
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