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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

American Sofrito Recipe

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This recipe for American Sofrito is from Our EXPANDED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 red peppers (green will work but it's a bit stronger)
2 large Vidalia onions
1 lb. peeled garlic cloves, usually found in jars in your produce section
2 bunches cilantro (mostly leaves and no stems!)
Directions:
Directions:
Place all the ingredients into a food processor and chop into a spoon-able mixture. Spoon into a plastic ice cube tray to make portions. After freezing, remove the cubes from the tray and store into a zip lock bag and freeze for storage. One cube is equal to one serving.
Personal Notes:
Personal Notes:
Original recipe is from my mother, Edith Laracuente. It's "American" because ingredients for the Caribbean version are only native to the Caribbean and hard to find in the upper 48, but this recipe is just as wonderful. Use this as a substitute or "main" spice for red beans or stews or any kind of soup...even seen it thrown into pasta sauce for "Puerto Rican" spaghetti! Buen Provecho!

 

 

 

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