My Take on Sofrito

Before we even start, let me just say that I know that this is not the sofrito my niece’s grandmother would have made.

And I am OK with that.

See, my husband does not care for green peppers, and I don’t care that much for cilantro, so using red, yellow, and orange peppers, and then parsley was the way to go for this household. I also did not have aji dulce peppers, but a cup of Sweety Pie (or Peppadew) peppers worked a treat.

In the end, I got a fine seasoning blend for soups, stews, whatever you may choose to add this too.

This will keep in the fridge for a couple of weeks, any extra (I kept one pint for fresh) can be frozen in ice cube trays until solid, then stashed in a freezer bag until needed.

Note: you are gonna want to cover those ice cube trays with plastic wrap, or your entire freezer will smell like sofrito – not perhaps the best pairing with ice cream.

•3 large peppers, seeded and chopped
•3 large onions, peeled and chopped
•1 cup Sweety Pie or Peppadew peppers
•12 cloves garlic
•1 large handful parsley

Prep could not be simpler; add all of the ingredients to a food processor fitted with the metal blade and pulse until finely chopped.

Store in the fridge, or, use those spare ice cube trays and freeze for perfect two tablespoon sized individual chunks for use as you will.



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