First Things First--Sofrito

What is Sofrito, you may ask? The Dominican kitchen is never without this much needed cooking staple. Sofrito is a versatile, aromatic blend of tomatoes, peppers, leeks, cilantro, onions, celery, and garlic. It's the foundation of many Latin Caribbean dishes. There are many variations of this recipe, but this is the recipe Maria uses most often because the ingredients are easy to find no matter where you are. Many of the dishes that Maria makes include Sofrito. She says having it ready and waiting in the fridge makes it so much easier than chopping it for each meal.

Store sofrito in a glass container in the refrigerator for immediate use or freeze sofrito in 1/4 to 1/2 cup portions for use at any time.

Total Time: 20 minutes

Ingredients:

• 2 medium green peppers, seeds removed

• 1 red sweet pepper, seeds removed

• 2 large tomatoes or 6 plum tomatoes

• 2 medium onions, peeled

• 1 head of garlic, peeled

• 1 bunch cilantro leaves

• 1/2 bunch parsley leave

• 2 ribs of celery

• 1 leek with the green still on

• 3 shakes of Adobo all purpose seasoning

• Culantro is the secret ingredient of sofrito. The leaves of this herb are long and have a strong smell. Do not confuse with its cousin cilantro, whose leaves resemble parsley. Culantro is known by different names around the world. In Puerto Rico it is called recao, while in Asia it is known as Long Coriander A Culantro plant can be placed in a small pot and kept inside. It grows very easily. Don’t worry if you can’t find it where you are, the Sofrito will be fantastic.

There are 2 ways to use the sofrito:

1: chop all the ingredients and mix together, then use in your cuisine

2: chop all the ingredients and then place in a food processor and then use in your cuisine

Either way, you’re on your way to some fantastic tasting Dominican Food. So, enjoy and look for my next Best Dominican Recipe

.

 For ingredients like Adobo, Sazon Completo and others check out my website at http://www.dominicanrepublicsite.com/

 Please post your comments, I’d love to see how you’re doing.