|
| |
Sofrito
| Recipe Submitted by: |
Harry Ortiz |
|
| Categories: |
Sauce>Vegetables |
| Yield: |
2 quarts |
| Ingredients |
Amount |
Method |
| Canola Oil |
1 cup |
Sauté ham, garlic, peppers, and onion
in canola oil. Cook until onions are
transparent.
Add remaining ingredients. Stir to
combine
ingredients well.
Bring mixture to a boil. Reduce heat and
simmer for 1 1/2 to 2 hours, stirring often. |
| Smoked Ham, fine diced |
6 oz. |
| Garlic |
1 bulb |
| Roasted Red Peppers |
2 each |
| Onion, chopped |
1 cup |
| Fresh Plum Tomatoes, peeled and chopped |
10 each |
| Fresh Oregano |
1/4 cup |
| Fresh Cilantro |
1/2 cup |
|
| Fresh Parsley |
1/2 cup |
|
| Red Wine |
1 cup |
|
| Tomato Puree |
1 qt. |
|
| Salt and Pepper |
to taste |
|
|
|
|
|
| Chef's Tips: |
|
|
| Sofrito may be made ahead of time and stored
under refrigeration for several days. It
may also be frozen if necessary. |
|
