Recipe(tried): Sofrito - Happy Holidays dear Gara. I guess your mom was a good

cook because anyone who can assemble & cook PASTELES is a good cook & with small practice can become an excellent cook.

Hope you will be here in Puerto Rico for Christmas. The climate is cool, compared to the rest of the year. Nights are breezy, cool, full of different perfumes, of music, of happiness permeating the night air.

On Tuesday we will have the 12:PM Misa de Gallo. This mass is full of groups of musicians playing their best, of singers ready to give the best in themselves to commemorate the birth of Jesus, our Savior. After the Mass, families will return to their homes to enjoy their Christmas Dinner. It is a Magic time to be in our island.

A Sofrito is a sauce similar to the Sofregit of the Catalan people, that provides a special character to Spanish food, no matter if that food is prepared in Spain or in one of the Spanish colonies (those places discovered by Christopher Columbus and colonized by the Spaniards). Puerto Rico was discovered by Columbus and colonized by Spaniards in 1493 (During his second colonization trip to America). Our food is based on several influences, including Spanish, African and Taino. We always have batches of fresh Sofrito in our refrigerators, in crystal bowls with a good cover, and we add the Sofrito to most of our dishes, while cooking them. The Mexican Salsa is a less elaborate version of the Sofrito. The Cubans have their own version also. Here in Puerto Rico, we use elaborate versions of Sofrito, depending on our economic condition and our versatility in cooking.

SOFRITO:

1 red pimiento or 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, chopped
1/4 cup, fresh basil leaves, chopped (optional)
2 tb. Drained capers
7 drained pimento stuffed green olives
3 tbsp tomato sauce or 3 tomatoes, chopped
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.

I always keep also in my refrigerator some Annato Oil, prepared with Achiote (about 1/4 cup) and 1 cup olive oil. I heat this in a skillet for about 10 to 15 minutes. Then, I discard the Annato (Semillas de achiote) & keep the oil in a covered glass container at the refrigerator. It will give a wonderful aroma & a golden color to your dishes & will give color & a wonderful taste & aroma to your roasts.

I wish you & your family Happy Holidays. Blessings for all,

Gladys/PR