Daisy Martinezs Sofrito Recipes

DAISY MARTINEZ'S SOFRITO

Daisy Martinez's Sofrito image

Daisy Martinez's Sofrito

Provided by The Rachael Ray Staff

Number Of Ingredients 12

Ingredients

2 medium Spanish onions
cut into large chunks
3 to 4 cubanelle or Italian frying peppers
16-20 cloves garlic
peeled
1 large bunch of cilantro
7 to 10 ajices dulces (see above note)
4 leaves of cilantro (see above note)
3 to 4 ripe plum tomatoes
cored and cut into chunks
1 large red bell pepper
cored shredded and cut into large chunks

Steps:

Put the onions and peppers in the work bowl of a food processor and process until coarsely chopped
With the motor running, add the remaining ingredients one at a time, processing until smooth
The sofrito will keep in the refrigerator for up to 3 days; it also freezes beautifully

EASY SOFRITO

Easy Sofrito image

"This is the one indispensable, universal, un-live-withoutable recipe. Having said that, it is incredibly easy to make with ingredients you can find at the supermarket. And if you can't find all the ingredients I list below see the note that follows for a very simple fix. What sofrito does is add freshness, herbal notes and zing to dishes-you can do that with the onion, garlic, bell pepper, cilantro and tomato alone. In my house, sofrito makes its way into everything from yellow rice, black bean soup, sauce for spaghetti and meatballs to braised chicken and sautéed shrimp. Not only that, it freezes beautifully, so in about In 10 minutes you can make enough sofrito to flavor a dozen dishes. I'm telling you, this stuff does everything but make the beds. You will change the way you cook. I guarantee it." ----Daisy Martinez

Provided by Vino p.o. prn

Categories Vegetable

Time 10m

Yield 4 cups

Number Of Ingredients 8

Ingredients

2 medium Spanish onions, cut into large chunks
3 -4 italian frying bell peppers or 3 -4 cubanelle peppers
16 -20 garlic cloves, peeled
1 bunch fresh cilantro, washed
4 leaves culantro or 4 leaves fresh cilantro
3 -4 ripe plum tomatoes, cored and cut into chunks
7 -10 cachucha bell peppers (Ajicitos dulces)
1 large red bell pepper, cored, seeded and cut into large chunks

Steps:

Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped.
With the motor running, add the remaining ingredients one at a time and process until smooth.
The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
*If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 ½ bunches.

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