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
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
MsgID: 3129203
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Bacon, Salt Pork, or Panc...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Bacon, Salt Pork, or Panc...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (24)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Toppings - Assorted
Toppings - Assorted
- Roasted Red Pepper Pesto (food processor)
- Honey Mango Chutney
- Campfire Mayo - Red Robin
- Walnut-Parsley Pesto (food processor)
- Use pesto as a sandwich condiment!
- Sweet Potato Butter
- Herb Mayonnaise (no eggs, using yogurt and cottage cheese) (blender)
- Creamy Not-ella Carob Butter
- Orange Hot and Sweet Mustard
- Classic Mayonnaise with Cooked Eggs (Cuisinart Food Processor recipe)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute