Recipe(tried): Sofrito - Danielle: Please enjoy the Sofrito

Danielle:

I was in vacations and I just returned today. I apologize for not answering sooner. Thanks for your appreciation for my recipes. The sofrito is the basis of all our creations. In Catalu a they call it "sofregit" and in Puerto Rico we prepare different Sofritos. Let's say that every cook has their own. My recommendation is that you can make a portion sufficient for one or two weeks and then you keep it in the refrigerator. There are commercial sofritos in Latin Markets but nothing can substitute the homemade product. My recipe is as follows:

SOFRITO:

3 tomatoes, chopped
2 onions chopped
3 garlic cloves very thinly sliced
1 green pepper, cored, seeded and chopped
1 red pepper, cored, seeded and chopped
1/2 cup chopped cilantrillo
10 stuffed green olives, chopped
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika or bijol (for color)
Salt and Ground Pepper to taste and
1/4 pound salt ham chopped or Chorizos sliced.

Heat a skillet with about 2 tablespoons of olive oil and saut until softened and with a brilliant color. Then, cool the sofrito and keep it in crystal containers in the refrigerator. When you need, you take the amount required from the container and return the unused portion to the refrigerator. Do not keep for more than two weeks.