Sofrito

Power packed fresh sofrito with a slushy texture.

Its been announced I will be making tacos and other Latin food for my annual dinner party. I'm a little green to the ways of South and Central American food, so this is a real challenge. If I have learned one thing from watching Daisy Martinez, sofrito, sofrito, sofrito. Sofrito is not too different in principal from pesto, except its meant to be cooked with foods, not as a dressing. It goes in almost every pot of beans, rice, sauces, braises and more. Sofrito is the the base with a distinct fresh and herbal flavor. Culantro leaves are a major flavor component, and I think you will find them in any Latin market. Worth going out of your way for. They offer the same orange/fruity flavor as its coriander seed, but in more delicate perfumed way.

Sofrito

1 large yellow onions, chunks
3 cubanelle peppers, seeded, chunked
(the long lighter green ones or 2 green peppers)
1 large red bell pepper, seeded, chunked
20 cloves 0f garlic, peeled
25 stems with leave of cilantro
7 to 10 ajices dulces
4 leaves of culantro (aka super cilantro flavor, if you can't find then double the regular cilantro)
3 plum tomatoes, chunks

Grind up the first 3 ingredients in a food processor or blender. You may need to work in 2 batches. Add the rest of the ingredients and process until medium chunky-medium smooth, definitely a little slushy. Makes about 4 cups

I dished mine out into 1/2 cup ziplock bags, flattened them on the bottom of the freezer, and froze them into slabs. I kept one bag in my fridge, and now my food has been invaded by its pungent herbal aroma. Compliments the vegetable drawer well, but not the milk!