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Sofrito - from John Kessler
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A homemade sofrito is a wonderful thing to have around your kitchen. It is the kind of ingredient that, by its very presence, will nudge you into making better dishes, with more resonant, complex flavors. A big batch can last a week or two in the fridge, and you will find yourself reaching for it as often as you do for the salt shaker.
This combination of finely minced vegetables and other aromatic ingredients is widely used throughout the Latin world -- from southern Europe (called "soffrito" in Italian), the Caribbean, Central America and South America. It is the mixture you fry first in hot oil and then build upon. In Italy, it is the base of sugos used to sauce pastas. In the Caribbean it is indispensable in stews and rice.
-- John Kessler
Hands on time: 10 minutes Total time: 10 minutes Serves: Makes about 25
Ingredients:
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2 medium yellow onions (not sweet varieties), peeled and coarsely chopped
1 green bell pepper, seeded and coarsely chopped
3 serrano peppers, halved and seeded
3 large garlic cloves, peeled
2 medium carrots, peeled and coarsely chopped
1 teaspoon salt
1/2 cup olive oil
Instructions:
Combine onions, bell pepper, serrano peppers, garlic cloves, carrots and salt in bowl of food processor and blend. Add oil through the feed tube and continue blending until smooth. Store in an airtight container for up to two weeks in the refrigerator.
Nutrition:
Per serving: 46 calories (percent of calories from fat, 83), trace protein, 2 grams carbohydrates, no fiber, 4 grams fat, no cholesterol, 88 milligrams sodium.
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