Recipe(tried): Sofrito

Dear Trina: Perhaps you are referring to your SOFRITO, which is excellent, thinking about your style of cooking. Every cook prepares her own creative style of SOFRITO. The Sofrito adds flavor, aroma & the wonderful appealing color that makes the difference between a boring dish & a creation.

Here is my version of SOFRITO, similar to what Puerto Rican ladies use everyday:

SOFRITO:

1 red pimiento or red bell pepper, chopped
1 green pepper, chopped
1 garlic head, or to taste, peeled and chopped
2 onions, peeled and chopped
1 tsp. Dried oregano leaves, crushed with your hands
1/4 cup fresh cilantrillo (cilantro), chopped
1/4 cup, fresh basil leaves, chopped
2 tb. Drained capers
7 drained pimento stuffed green olives
1/4 lb cooking ham, chopped (optional)
3 tbsp tomato sauce or 3 tomatoes, chopped (I rather prefer these last ones)
3 tbsp Balsamic vinegar
1/2 cup Extra Virgin Olive oil
Salt and pepper to taste
A little bit of water, if necessary.

Process all the mentioned ingredients and keep them in a crystal container at the refrigerator, well covered, or in plastic bowls, in the freezer. Defrost before using. It is wonderful as a sauce base for stews, soups, combined rices, including Paella.