Description
Experiment wildly with this Cuban sofrito. The foundational basis for countless dishes, every Cuban meal begins with a good sofrito and yours will too!
free from: gluten + dairy + soy + peanut + tree nut + fish + shellfish
Ingredients
1 red bell pepper, rough chop
1 green bell pepper, rough chop
1 white Spanish onion, rough chop
10 fresh garlic cloves, peeled
4 oz. crushed tomatoes
3 dried bay leaves
2 tsp. kosher salt
1 ½ tsp. ground cumin
1 tsp. dried oregano
Instructions
Place the vegetables into the bowl of a food processor. Pulse until the veggies are finely chopped. Add remaining ingredients and process, making sure to stop to scrape down the inside of the bowl with a rubber spatula, until you have a chunky puree.
Can be stored for up to 5 days in the fridge in an airtight container.
Notes
brujo notes:
Make big batches of sofrito and store them in the freezer to use as needed. I usually pour some into ice cube trays in order to get perfect little portions for recipes I’m preparing that begin with a sofrito base. Once frozen, just pop out of the tray and store in tightly sealed freezer bags. Whenever you need some, just grab a portion (or two) and drop into the oil. Easy peasy and always at the ready!
- Prep Time: 10 minutes
- Cuisine: Cuban
Keywords: sofrito basico cubano, peppers, garlic, onions, aromatic spices
