Ingredients: 1 Large Red Bell Pepper. Don’t you dare use a jar of roasted peppers! Not in my recipe, do not insult our ancestors! Follow instructions!,1 Large Yellow Onion,14 Aji dulce,1/4 cup PITTED Alcaparrado,1/2 cup Extra Virgin Olive Oil,20 Recao Leaves – Some people call this culantro. Can typically be found in Latin or Asian markets.,1 Bunch Cilantro,1 tbsp Fresh Ground Black Pepper,1 tbsp Oregano,1 tsp Ground Toasted Coriander Seeds,1/4 tsp Citric Acid – my grandma used the juice of 1 lemon
Instructions:
- Step 1 is THE MOST IMPORTANT STEP. Its been lost through the newer generations of misinformed people. Ever wonder why Mexican Salsa tastes so good? Its because they roast the vegetables. ROAST THE VEGETABLES PEOPLE! Peel the onion and cut into 4 parts, cut top off red bell pepper and discard seeds, cut tops off aji peppers.
- Chop vegetables and put all the ingredients in a food processor.
- Process for about 1 min or until all the vegetables are at a consistency like picture below.
- Storing your Sofrito Some people like storing their sofrito in ice cube trays, my grandmother too. Just please, for the sake of sanitary and possible food contamination with God knows what. Use an ice cube try with a lid or top. I found this one at Bed Bath Beyond and I think it cost just a couple of bucks. You dont want your sofrito developing freezer burns, thats just yukkkkkkkie!
- This is what I do. After the sofrito is frozen I take it out of the trays and store it in a freezer safe zip lock bag. After all, its about keeping everything fresh right?
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