Puerto Rican Sofrito

1 small onion
4 cloves garlic
3 blades culantro (also known as recao or saw tooth and found in Spanish or Asian markets)
3 stems cilantro, leaves only
2 tablespoon annatto seeds (achiote)
1 ounce salt pork, chopped
1 teaspoon dried oregano
1 tablespoon tomato sauce
salt and freshly ground pepper, to taste

Wash and seed the peppers. Chop peppers, onion, garlic, culantro and cilantro. Set aside in a bowl. In a large frying pan, heat the oil and annatto seeds over low heat for about a minute or until the oil turns a rich amber color, to make achiote oil.

Strain the seeds from the oil, taking care as seeds and oil strain.

Return the achiote oil to the pan. Add the salt pork and fry for 5 minutes over medium heat.

Add the reserved vegetables and herbs and stir in the oregano and tomato sauce. Saute for 5 minutes or until the garlic, onions and peppers are tender. Season with salt and pepper to taste.

Use immediately or store in a covered container for several days in refrigerator, or place in ice-cube trays in the freezer. One tablespoon of sofrito is generally used per serving of the bean, stew or rice dish.

VARIATION: For a red sofrito, use only 1/2 long green sweet pepper and add 1 chopped medium tomato. If using this sofrito on bread or on its own, dice meats finely and fry for 15 minutes or until salt pork is cooked, before adding vegetables.

Servings: 1 1/2 cups
Source: Pasadena Star News/February 16, 2005